日式叉燒 Japanese Chashu (Stewed Pork)

材料 Ingredients

五花肉(12公分寬) Pork Belly(5" wide) 2-1/2 磅 lb (1125g) 鹽 Salt 1/2 小匙 tsp 食用油 Cooking 1/4 杯 cup 蔥 Scallion 7 支 stalk 薑(5公分) Ginger(2") 1 塊 chunk 大蒜 Garlic 3 瓣 clove 紅燒醬汁 Brown Sauce 3 份 portion 棉線 Cotton twine 1 段 piece

做法

1.	五花肉略為沖洗後擦乾，皮上的毛拔乾淨。把鹽抹在肉面上。將肉從長向捲起來用棉線綁住固定。蔥洗乾淨切成兩段，薑乾淨後切片，大蒜去皮。
2.	將紅燒醬汁準備好，配方中的芡粉不要。
3.	鍋燒熱後加入1/4杯的油。放進肉捲煎到金黃，每面約3分鐘。
4.	加入蔥，薑，大蒜和紅燒醬汁燒滾。轉小火加蓋燜煮1.5個小時，或等到肉達到你喜歡的軟度。煮的當中要每隔30分鐘將肉翻面一次。
5.	取出肉捲放涼，保留醬汁做其它用途。用保潔膜包緊定型後放進冰箱冷藏。食用時切成薄片。

PROCEDURE

1.	Rinse and pat dry the pork belly. Use a pair of tweezers to remove the remaining bristles on the skin. Spread 1/2 tsp of salt over the meat side. Roll the pork lengthwise and tie with cotton twine so the pork belly will keep its shape. Cut the scallion in half, slice the ginger and peel the garlic.
2.	Prepare the Brown Sauce, omit the starch.
3.	Add 1/4 cup of oil in a heated pot. Place in the pork belly and pan-fry until golden brown on all sides, approx. 3 minutes each side.
4.	Add the scallion, ginger, garlic and Brown Sauce. Bring the mixture to a boil. Turn the heat to low, cover and simmer for 1.5 hours, or until the meat reach desired tenderness. While cooking, turn the pork over every 30 minutes.
5.	Remove the meat from the sauce (Reserve the sauce for further use.) and let it cool down. Wrap the chashu with food plastic wrap and store it in the fridge. Cut the chashu into thin slices to serve.

最後更新 (Last Update): 06/10/2018
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