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焼豚｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

Boston butt loin : 500g
(A) Sugar : 大さじ3
(A) Mirin : 大さじ2
(A) Soy sauce : 大さじ4
(A) Sake : 大さじ4
(A) Garlic : 1片
(A) Onions : 1/4個
(A) Ginger : 1片
(A) Green onion (blue part) : 1本
水 : 500ml

Time required

30minutes

Procedure

1) Get ready 01:28
Make holes on both sides of the pork shoulder loin with a fork.
2) Cut the material 02:20
Crush the garlic.
Cut the ginger into thin slices with the skin on, and cut the onions into small pieces against the fibers.
3) Soak 03:16
Put 1 in a bag, add (A), and knead.
Let it sit in the refrigerator for 3 hours to 1 day.
4) 焼く 06:15
フライパンを中火で加熱してからサラダ油大さじ1/2(分量外)をひく。
3を入れ、全体に焼目を付ける。
5) 煮込む 08:00
フライパンに水と3の調味液全量を加え、アルミホイルを被せる。
煮汁が煮詰まるまで、弱火から中火で煮込む。
肉を何度か上下裏返し、アクは取り除く。
6) 仕上げる 09:30
切り分け、皿に盛り付けて完成。

Point

・ The type of meat can be any part you like, such as pork thigh or pork ribs.
・ Wash the green onions well and crush them before putting them in the bag.
・ By making a hole in the meat with a fork, the taste becomes easier to stain and becomes softer.
・ Since the component called allyl sulfide contained in green onions, garlic, and onions eliminates the odor of meat, it does not need to be boiled.
・ Since onions have a component called protease, the meat becomes tender.
・ Teflon-processed frying pans should not be cooked in the air, so oil them from the beginning.
・ By baking the meat before boiling, the Maillard reaction occurs and it becomes delicious.