Rice Cooker ‘Taiwanese Barbecue Pork’ | 炊飯器で焼豚

Instructions

1. Cut the pork into cubes of about 10cm x 5 cm. The meat will slightly shrink during the process of cooking.
2. (Spice bag) Place all the ingredients into the spice bag (tea bag).
3. (Leaks) Tie the leaks with a kitchen string so they will not disintegrate during the process of slow cooking.
4. 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.
5. Using the cooking mode, cook the meat for 90 minutes and further continue to keep the warm mode for about 6 hours.
6. The meat is well cooked and slow-cooked within the sauce and herbs, ready to be served.
7. 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.
8. ++++++++++++++++++++++++++++++++++++++++++
9. 豚バラを食べ易い大きさに切ります。
10. バラバラになりそうなスパイスはスパイスバックにいれます。
11. 豚バラ、生姜、スパイス、青ネギ（タコ糸で縛りました）、醤油、砂糖、酒、水をいれて、炊飯器の調理モード90分（保温あり）でスイッチをいれます。
12. 保温で約6時間もスロークッキングをすれば出来上りです。
13. 残ったタレは取り出し、お鍋で更に煮つめてソースとして使うと美味しい。

• Course : Dinner | 夕食
• Recipe Type : Dim Sum | 飲茶Meat|肉Side Dish｜お惣菜（おかず）
• Ingredient : Pork | ポーク