JAPANESE CHASHU PORK BELLY | 日式叉燒

Name: JAPANESE CHASHU PORK BELLY | 日式叉燒
Yield: 3-4人
Ingredients: 750g 五花肉 Pork belly; 卤汁; 3根 蔥 Green Onion; 4-5片 薑片 Red onion; 12-15瓣 蒜 Garlic; 200ml 醬油 Japanese soy sauce; 100ml 米酒 Rice wine; 25g 冰糖 Rock sugar; 1200ml 水 Water

2018 年 01 月 26 日發佈列印

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在外頭吃日式拉麵裡的叉燒都很单薄，我要任性地決定自己想要的厚度！

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食材（3-4人） 1小時以上

- 食材
- 五花肉 Pork belly 750g
- 卤汁
- 蔥 Green Onion 3根
- 薑片 Red onion 4-5片
- 蒜 Garlic 12-15瓣
- 醬油 Japanese soy sauce 200ml
- 米酒 Rice wine 100ml
- 冰糖 Rock sugar 25g
- 水 Water 1200ml

1先用保鮮膜把豬肉像捲壽司一樣先捲起來放進冷凍，盡量包緊一些，待豬肉定型後就很好綁了 Lay pork belly on cutting board roll up as tightly as you can, wrap in plastic wrap and store in freezer until it gets hard.
2準備棉繩把肉慢慢繞圈綁緊 Using butchers twine, tightly secure pork belly.
3燒熱油鍋，放入少許蔥薑蒜炒出香氣，然後加入少許醬油和冰糖，醬汁開始濃稠的時候放入豬肉稍微煎熟上色 Stir fry some green onion, garlic and ginger until fragrant, add 50ml soy sauce and rock sugar bring to boil, once the liquid has reduced, place the pork belly in the sauce, turning the meat for equal brow
4準備另外一個鍋子，加入醬油，蔥，薑，蒜，紅蔥頭，冰糖，水和豬肉滿火燉煮大約2 1/2小時 In a separate pot, heat up soy sauce, add green onion, red onion garlic, ginger, rock sugar, water and pork belly.
5燉煮期間不斷翻面讓豬肉的顏色和味道均勻 Occasionally turning the meat over and spooning sauce over the meat for equal distribution of flavour.
6竹籤可以輕鬆插入的話就表示肉已經燉好了 Braised around 2 1/2 hour until pork tender.
72 1/2小時熄火，泡在醬汁裡放涼 Shut off the heat and set pot aside letting the pork belly cool in the marinade. Store in refrigerator until ready to use.
8放進冰箱冷藏，吃的時候切片和醬汁一起加熱即可 Slice up the char siu and heat over low heat before serving. Enjoy!
9JAPANESE CHASHU PORK BELLY | 日式叉燒食譜完成