Скачать с ютуб [賤哥的灶卡] 日式叉燒 Japanese Pork Chashu в хорошем качестве

[賤哥的灶卡] 日式叉燒 Japanese Pork Chashu

這是參考台灣錵鑶的食譜. 煮好可以直接切片吃,配麵或當其他配料. This is mainly based on a recipe from a Japanese Restaurant, Hana Seafood in Taiwan. The chashu can be eaten on itself, with ramen or as other dishes. 材料 Ingredient: 去皮豬五花肉片 One large piece of Pork belly with no skin 糖150克 Sugar 150g 醬油膏100克 Soy sauce paste 100g 醬油100克 Soy sauce 100g 水1000毫升(4杯) Water 1000 ml (about 4 cups) 自製橘皮1片 1 Homemade Dried Orange Peel 作法: 1. 豬五花從中間片開不要切斷 Slice the pork belly in half without breaking into two pieces to a large one piece 2. 用叉子刺洞幫助入味. 把肉捲起來. 脂肪在外 Use a fork to punch the meat, helping the flavor to soak in while cooking. Roll up the meat to a stick, fat is outside 3. 用麻線綁住固定形狀. Tie up the pork belly to keep in shape 4. 熱鍋,用一點油把豬棍煎過 Heat up a pan, brown the pork belly 5. 每一邊都煎上色 Brown all sides 6. 五花放入鍋裡. 加入醬油膏 Put the seared pork belly in a pot. Pour in the soy sauce paste 7. 加入醬油 Pour in the soy sauce 8. 加入白糖 Add sugar 9. 倒入水 Pour in the water 10. 攪拌均勻,開大火煮滾 Mix well. Turn on high heat to boil 11. 加蓋, 換中小火, 煮約1.5小時 Cover, change to median low heat, cook for 1.5 hours 12. 多加了橘皮. 偶而記得翻動一下 I decided to add a piece of orange peel. Remember to move around the pork once awhile 13. 煮好撈起放涼 Remove the chashu from the sauce once done, let cool 14. 冷藏隔夜會比較好切 It is easier to slice once cool, or air chilled in the fridge until next day 15. 切好可以直接享用 Slice the chashu and enjoy