Cut the pork flank into 4cm rectangular pieces. |豚バラを4cm位の大きさに切り分けます。
Using a cast-iron pot (I use Cuisinart) cover the pork with water and let it come to a boil. |ホウロウ鍋にかぶるくらいのお湯で一旦沸騰させアクを取り除きます。
Replace the hot water (with the froth) with clean water (500cc or more, cover the meat). Cook the meat in low to medium heat for 60~90 minutes until the meat is tender. |お水を入れ替え(500cc)お肉が柔かくなるまでコトコト煮ていきます。水分が蒸発しすぎたらお水を追加してください。(約60分〜90分)
Add the soy sauce, rice wine, sugar and ginger and stew for further 30 minutes. |調味料の濃口醤油、お酒、砂糖、生姜をいれてさらに煮ていきます。(約30分)
Turn the heat off and let it cool down. The will appear on the surface of the water which should be removed easily with placing a paper towel. |一旦火を消し冷まします。油が浮き上がってきますのでそれをペーパタオルで取り除きます。
Prepare the vegetable ingredients - leaf onion and boiled egg and add it to the braised pork and simmer for another 30 minutes before serving.|葉タマネギとゆで卵を投入し、約30分ばかり煮て完成です。
No comments yet.