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Salt-boiled Toro Pork |

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Evening cafeteria

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Ingredients

豚ばらブロック : 400g
(A)塩 : 12g
(A)砂糖 : 6g
塩麹 : 20g
ブラックペッパー : 適宜
ローリエ : 2枚
生姜 : 適宜
人参の皮 : 適宜
ブラックペッパーホール : 適宜

Time required

80minutes

Procedure

1) 材料の下ごしらえ 00:31
Prick the pork belly block with a fork to make a hole in the whole. Mix the ingredients (A) in a small plate and let it blend into the whole pork belly block, then apply salted koji. Shake the black pepper and put the bay leaf on it.
2) 寝かせる 02:08
ラップで包み、更に2重に重ねて冷蔵庫で一晩寝かせる。
3) 茹でる 02:36
Put plenty of water, 2 pork belly blocks, bay leaf, a little ginger slice, carrot skin, and a little hole of black pepper in a frying pan and heat over high heat. Cover and bring to a boil, then remove the lye. After removing the lye, reduce the heat to medium heat, cover and boil for 60 minutes.
4) カットする 04:26
Take it out of the frying pan and cut it.

Point

・ Salt the pork belly block the day before and leave it overnight (about 12 hours).
・ After boiling for 60 minutes, check the hardness and boil to the desired hardness.
・ The sauce is delicious when mixed with ponzu, chili oil, sesame oil, and sesame seeds.
・ It is good to add white onions and red pepper to the color.
・ It is recommended to strain the boiled soup and put it on a thick pork and store it in a refrigerator.
・ It is delicious to freeze the excess boiled juice and use it for soup or curry soup stock.