This thick pork belly steak is often used by the Korean barbecue – Samgyupsal. Japanese seem to like to wafer thin pork for the Shabu Shabu style. The cooking method which I am using is “steaming the marinated pork over medium to low heat” produces a soft and tender meat. The herbs used to marinate the meat can be made to suit your taste, I used the Sichuan pepper, thus cuisine travels to a Taiwanese style.
1時間半ばかり蒸し器で空焚きしないように蒸すだけでお箸でほぐれるほどのトロトロで柔らかいお肉が出来上がります。食事までにちょっと余裕のある天気の悪い週末とかに最適なお料理です。
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