1 Green Leaks (Tie the leaks with cooking strings)|青ネギ
1 Dried Chili|鷹の爪
80cc Dark Soy Sauce|濃口醤油
300cc Water|水
2 Tablespoons Rice Wine|酒
2 Tablespoons Sugar|砂糖
【Spice Bag |スパイスバック】
1 Cinnamon Stick|シナモンスティック
2 Star Anise|八角
1/2 Tablespoon (Chinese) Blue Pepper|花山椒 小匙1/2
1/2 Tablespoon Japanese Pepper|山椒 小匙1/2
4-5 Cloves|クローブ
Instructions
Cut the pork into cubes of about 10cm x 5 cm. The meat will slightly shrink during the process of cooking.
(Spice bag) Place all the ingredients into the spice bag (tea bag).
(Leaks) Tie the leaks with a kitchen string so they will not disintegrate during the process of slow cooking.
Using a rice cooker with heater (warm) mode, place the ginger, leaks, dried chilli (remove the seeds), soy sauce, water, rice wine and sugar and spice bag into the cooker.
Using the cooking mode, cook the meat for 90 minutes and further continue to keep the warm mode for about 6 hours.
The meat is well cooked and slow-cooked within the sauce and herbs, ready to be served.
You can also transfer the sauce into a cooking pan and heat over low heat until the sauce becomes thick and dense, well appropriate to be used for the sauce.
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