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豚の角煮｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Number of Videos: 557本

Ingredients

Pork belly : 500g
しょうが(スライス) : 3枚
(A)水 : 200cc
(A)酒 : 100cc
(A)みりん : 50cc
(A)しょうゆ : 50cc
(A)砂糖 : 大さじ3
(A)蜂蜜 : 大さじ1
卵 : 3個

Time required

90minutes

Procedure

1) Prepare pork belly 00:19
Cut into 6 equal parts.
Sprinkle oil (outside the amount) on a frying pan and heat over low heat.
Bake until the fat on the surface is browned to remove the fat.
Put pork belly and enough water (not included in the amount) in a pan.
Add ginger and heat over medium heat while removing the lye until it boils.
Cover with kitchen paper.
Boil for 1 hour on a simmer.
2) Make a soft-boiled egg 02:48
Boil water in another pot and boil for 7 minutes.
3) Boil 03:22
Put 1 and (A) in a pan and heat over low to medium heat.
Mix with a spatula to melt the honey.
When it boils, cover it with kitchen paper and make a few holes.
Cook on a simmer for 30 minutes.
Turn off the heat and remove the lid.
Put 2 in the gap and cover it with kitchen paper.
Sprinkle the broth with a spoon.
Cool for 1 hour at room temperature.
4) 盛り付ける 05:44
お皿に盛り付ける。

Point

・ Choose pork belly without drip.
・ If you like pork belly fat or if you use pork belly with less fat, you can omit the baking work in step 1.
・ Match the size of the pork belly to the pan.
・ Ginger is used to eliminate odors.
・ By boiling in step 1, the pork belly is drained and the taste is easily absorbed.
・ When boiling the pork belly in step 1, if the head of the pork belly comes out of the hot water, add water and bring to a boil and heat it to a simmer.
・ By making a few holes in the otoshi buta, the broth can reach the top.
・ Heat it just before eating.