09.8
Ingredients and cooking instructions in English are below.
材料(4人分)
豚バラかたまり肉 600g
水 200㏄
酒 50㏄
しょうゆ 50㏄
砂糖 大さじ1
ウスターソース 25㏄
粉山椒 適量
・ピリ辛ネギ
長ネギ 1本(80g・斜め薄切り)
カイワレ 40g(根元を除き長さ3等分に切る)
塩 小さじ1/3
一味唐辛子 適量
白いりゴマ 適量
ゴマ油 大さじ1
[作り方]
（1）豚バラかたまり肉を縦2等分に切り フライパンで脂の面から3分ほど強火で全面焼く
（2）焼きあがったらザルに取り出し熱湯をかけ 取り出し ペーパータオルで水分を吸い取る
（3）フライパンに水・酒・しょうゆ・砂糖・ウスターソースを混ぜ 豚肉を入れ落としブタをし5分ほど煮る
（4）5分ほど煮たら粉山椒を混ぜ絡める
（5）豚肉を取り出し 少し時間を置く
（6）長ネギ・カイワレを 水にさらし軽く揉む
（7）ペーパーの上に取り出し水分を吸い取る
（8）ボウルに移し 塩・一味唐辛子・いりゴマ・ゴマ油を加えて混ぜ、サラダにする
（9）豚肉を薄く切り分 、ネギと一緒に皿に盛り付ける
Japanese style spicy pork with spicy onion salad
・Japanese style spicy pork
ingredients
600g pork belly chunks
200 cc water
50 cc sake
50 cc soy sauce
1 tbsp sugar
25 cc Worcestershire sauce
a pinch of powdered sansho (Japanese pepper)
・Spicy spring onion salad
ingredients
1 leek (80g, sliced diagonally into thin strips)
40g kaiware(radish sprouts) (root removed and cut into 3 equal lengths)
1/3 teaspoon salt
a dash of chili pepper
Sesame seeds (white), to taste
1 tbsp sesame oil
How to make
(1) Cut the pork belly in half lengthwise and grill on a frying pan over high heat for about 3 minutes, starting from the fatty side and then grill all other sides.
Wipe off the excess fat with paper.
(2) When the pork belly is done cooking, remove it to a colander, pour boiling water over it, and absorb the water with paper towels.
The excess fat will be removed.
(3) Mix water, sake, soy sauce, sugar, and Worcestershire sauce in a pan, add pork, cover with a lid, and simmer for 5 minutes.
Add the Worcestershire sauce to give it a deeper flavor.
(4) After 5 minutes of simmering, mix in the powdered sansho.
(5) Remove the pork and let it sit for a while.
(6) Soak the leeks and kaiware in water and rub lightly to soften their odor and give them a crispy texture.
(7) Remove onto paper and absorb the water.
Transfer to a bowl and mix with salt, chili pepper, sesame seeds, and sesame oil to make a salad.
Cut the pork into thin slices and place on a plate with salad.
26 авг 2010
