Cooked pork

Pork sholder is the meat for Chinese char siu, I bought some because they were in discount the other day.  I cooked then until they're tender then let the soak in the stock to season.  One of them I soaked in Soya sauce.  Two of were in salt.  They were both useful for many different dishes.

「煮豚」豚の肩肉は叉焼になる部位の肉。これは固まりが小さめだが、安くなっていたのでいくつか買ってきた。まずヒモで縛って香味野菜と軽い塩で柔らかくなるまで煮込む。浸し用の少し甘めの醤油ダレを作っておき、１つをそれに漬け込んだ。２つは出しを煮詰めて塩を若干強めにした塩ダレに漬け込んだ。

肉は冷蔵庫に１週間ほど保存出来る。麺類のトッピングやチャーハンの具、サラダしたりと応用が広くてとても便利。