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70℃ Pork Roast

Making time for ‘slow cooking’ for a tender and juicy pork shoulder is quite worthwhile. The results are never disappointing, although people wonder what happens if the temperature goes beyond 70℃ ? ah…just let the heat escape or lower the heat. The idea is to ‘not let it boil’. There is no magic to this recipe, often can be applied to a lot of meat cooking for a tender juicy meat roast.

  • Block of Pork Belly or Pork Shoulder
  • Herbs and seasoning
  • Salt and Pepper
  1. Marinate the pork belly with salt, herbs and pepper (as per your liking). Store in the fridge for one night. 
  2. Allow the pork belly to return to room temperature before browning the meat at high heat with a frying pan.
  3. Once the meat is browned on most all sides, double wrap the meat with a plastic wrap.
  4. Place the meat in a Ziploc so the meat will not be exposed to water.
  5. Boil the water in the hot pot, reducing the temperature to 70C; inserting the meat in the hot pot for approximately 60 – 90minutes.
  6. Remove from heat and keep the meat warm until serving.
  7. Best eaten with salt and pepper OR if you can try SANSHO pepper salt OR French mustard.

① 豚バラのブロックは前夜、塩とお好みのハーブを刷り込み、一晩冷蔵庫で寝かしておきます。 







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