Pork Char Siu
재료: Pork Shoulder Roast, Soy Sauce, Oyster Sauce, Sugar, Sake · 조리시간 60분 · 385kcal · ~₩11,200
재료
430g Pork Shoulder Roast, 2大さじ Soy Sauce, 1大さじ Oyster Sauce, 3大さじ Sugar, 2大さじ Sake, 0.5大さじ Sesame Oil, 3スライス Ginger Root, 1個 Garlic Clove, 10cm Long Green Onion (Naganegi), green part, 1適量 Baby Salad Greens, 1適量 Parsley Leaves, 1適量 Radishes, 2個 Boiled Eggs
조리법
1. In a plastic bag, combine the soy sauce, oyster sauce, sugar, sake, and sesame oil. Mix thoroughly.
2. Add the thinly sliced ginger, crushed garlic clove, and green part of the long green onion, and mix.
3. Tie the block of pork shoulder roast with cooking twine or oven-safe cotton string.
4. Pierce the pork with a bamboo skewer numerous times to help it absorb the marinade. Pierce the other side with a bamboo skewer as well.
5. Put the meat in the bag of marinade. Then, lightly squeeze the meat. Remove the air from the inside and close the bag so that the whole meat should be covered with the marinade.
6. Let it sit in the refrigerator for a full day or two. Occasionally turn the meat over and squeeze it gently. This will help the meat to absorb the marinade thoroughly.
7. Remove the meat from the refrigerator and bring it to room temperature. Thoroughly drain the marinade and place the meat on a wire grill coated with vegetable oil. A lot of fat will fall on the baking sheet, so cover the sheet with aluminum foil to make it easy to clean up.
8. Preheat the oven to 170°C / 338°F and bake for about 50 minutes.
9. Transfer the remaining marinade to a small pot and heat it. Wait until it reaches a full boil. Thoroughly remove the foam. A lot of foam will keep appearing on the surface. Reduce the sauce until it thickens a little. Finally, remove the ginger root, garlic clove, and long green onion. And now, it is ready.
10. Save a portion of the sauce for the char siu in a bowl. Put the boiled eggs in a pot with the remaining sauce. When cooled, put the eggs and sauce in a clean plastic bag and store them in the refrigerator.
11. After baking for about 50 minutes, let the char siu sit in the oven for about 10 more minutes instead of removing it immediately. During this 10 minutes, the juices will settle and the meat will continue to cook slowly, preventing it from being undercooked. Now, 10 minutes has passed, so remove it from the oven.
12. Let it sit slightly more to cool. Avoid cutting the meat while it is still hot, so the juices will stay locked in the meat.
13. This egg was marinated with the char siu sauce. Use a clean string to cut the egg. Cut the cooking twine and remove it from the char siu. The char siu has a glossy texture and it looks so delicious.
14. Slice the char siu to the desired thickness. The deliciously roasted marinade gives off a fragrant, appetizing aroma. The inside is so juicy and tender. This is because we used a relatively large amount of sugar and sake.
15. Arrange the sliced char siu on a plate along with the salad greens and the marinated egg. Finally, pour the saved sauce over the char siu and enjoy it as much as you want.
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