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Super Easy ‘Barbecue Pork’ | 炊飯器で豚の角煮

‘Barbecue Pork’ is an all time favorite for housewives. Supermarkets sell cooked barbecue pork and it comes in handy for dishes which need a slight flavor such to name a few  – sauteed vegetables, fried rice, etc. etc. ‘Barbecue Pork’ is not hard to make but just feels time consuming (an hour or two of slow cooking) but this can replace the laziness which is a ‘super easy’ barbecue pork’ using a rice cooker.

By the way, this meat was used for yesterday’s post – ‘the Chimaki’ .


『チャシュー』があればなぁ〜という場面、多々あるのでは? 炊飯器で簡単にできる『チャシュー』、、料理とは言えないような気がしますがスーパーで高いお金を出して、やや乾いた『チャシュー』を手に取るよりも超・超・超・超・簡単な『チャシュー、豚の角煮』ができます。




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Taiwanese Pork Recipe 『豚バラの炊き込み(豚の角煮)』

  • Rough flank 2 lbs/approx. 1kg
  • 5 slices of ginger
  • 1 Green Leaks (Tie the leaks with cooking strings)
  • 1 Dried Chili
  • 80cc Dark Soy Sauce
  • 300cc Water
  • 2 Tablespoons Rice Wine
  • 2 Tablespoons Sugar


Spice Bag –

  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1/2 Tablespoon (Chinese) Blue Pepper
  • 1/2 Tablespoon Japanese Pepper
  • 4-5 Cloves


  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 it will not disintegrate during the process of slow cooking.
  4. Using a rice cooker with heater (warm) mode, place the ginger, leaks, dried chili (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.


Taiwanese Pork Recipe 『豚バラの炊き込み(豚の角煮)』

  • 豚バラ肉・・・・・・500g
  • 生姜・・・・・・・・5スライス
  • 鷹の爪・・・・・・1本
  • 青ネギ・・・・・・1本


  • シナモンステック・・・・1本
  • 八角・・・・・・・・・・2個
  • 花椒・・・・・・・・・・大匙1/2
  • 山椒・・・・・・・・・・大匙1/2
  • クローブ・・・・・・・・4~5個


  • 濃口醤油・・・・・・・・・・80cc
  • 砂糖・・・・・・・・・・・・大匙3
  • 酒・・・・・・・・・・・・・大匙2
  • 水・・・・・・・・・・・・・300cc
  1. 豚バラを食べ易い大きさに切ります。
  2. 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。
  3. 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。
  4. 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。
  5. 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。


炊滷肉│中華風豚炊き | オリジナルレシピを参考にしています。




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