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.
Sautee in high heat to brown meat- Meat browned, looks roasted
- Wrap with plastic wrap
- Soak in 70-80 degree hot water
- Simmer for approx. 90 minutes
- Meat coming out
- Thinly sliced, juice oozing out
- Tender and soft!
- Block of Pork Belly or Pork Shoulder
- Herbs and seasoning
- Salt and Pepper
- Marinate the pork belly with salt, herbs and pepper (as per your liking). Store in the fridge for one night.
- Allow the pork belly to return to room temperature before browning the meat at high heat with a frying pan.
- Once the meat is browned on most all sides, double wrap the meat with a plastic wrap.
- Place the meat in a Ziploc so the meat will not be exposed to water.
- Boil the water in the hot pot, reducing the temperature to 70C; inserting the meat in the hot pot for approximately 60 – 90minutes.
- Remove from heat and keep the meat warm until serving.
- 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。
②常温に戻し、フライパンで強火で焦げ目をつけます。
③熱いうちにラップを二重にして包みます。
④さらにziplocに入れて水が入りこまない様配慮します。
（わたしは古いジップロックを使ったので水が入らない様に縛りました。）
⑤土鍋にお湯を入れて、70℃まで温度を下げます。その中に豚肉をいれます。
⑥70℃でキープ。弱火で約60～90分、お湯の中でプカプカさせておきます。
火を止めて食事の前まで温めておきます。
⑦切った感じはこんな感じです。もの凄く柔らかく塩で食べても良し。山椒塩も美味しい。洋風にするのであれば、粒マスタードを添えても美味しいですよ。
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