17 July 2015

Boiled salt pork




This is salt marinated pork cooked in water.  It's rather simple dish but absolutely wonderful.  First to marinate pork shoulder in sugar, salt and some spices you like for two days.  Then cook in water until the meat becomes tender.  The pork becomes like ham and I reserve it its stock.  Because the stock is full of gelatin it becomes jello in the fridge.  This can keep the meat longer.

I serve this ham in Japanese way this time.  We had them with Yuzukosho which is Japanese citron pepper.  

「茹で塩豚」これは簡単でとてもおすすめの保存料理。言ってみれば簡単な手作りハムだ。はじめに豚の肩肉をブラウンシュガー(きび砂糖)と塩に漬ける。比較的多めにする。2日ジブロックに入れておくとしっかりと水分が出る。それをかぶるくらいのたっぷりの水と香味野菜で柔らかくなるまで茹でる。

肉は煮汁のまま保存する。煮汁の塩梅は少ししょっぱい汁物くらいが望ましい。煮汁は冷蔵庫ではゼラチンで固まるので、空気に触れない分保存が長くできる。煮豚はしっとり、ホロホロしたハムだ。今回は柚子胡椒を添えて和風に頂いた。

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