Description
Okinawa is often called the island of pork. There are a lot of fans of this meat, to cook the pork you can find here as anywhere else. Vlad Piskunov, the recipe, with my changes. This is really delicious, the meat just dissolves in your mouth. It seems to me that at least one time need to cook it.
Ingredients
-
Pork
0.7 kg
-
Cognac
150 ml
-
Vinegar
60 ml
-
Ginger
50 g
-
Soy sauce
60 ml
Cooking
First, the pork should cook. This would require 50 grams of ginger, 150 ml of brandy ( original Awamori - the local rice wine) and 60 ml of rice vinegar.
In a saucepan put the pork, cut into long slices with a thickness of 2 cm, Add the ginger slices. Pour brandy and vinegar and add water so that all the pork was immersed in the liquid. Bring to the boil, cover and cook on low heat for 2 hours.
Put the pork and allow to cool.
With the cooled broth, remove the fat (a lot of it under the influence of alcohol, it melted a lot). It was convenient to remove grease, as I left to cool over night. Molded of 100 ml, we will need it further.
Cut the slices of pork so that the skin of each piece looked square.
In frying pan or wok, add the abandoned broth 100 ml soy sauce from Kikkoman Wok (you can add soy sauce, adding 2 teaspoons of brown sugar in the original, was added 120 g of sugar, but for me too, but maybe someone will try).
Spread the slices of pork and cook it cook on low heat, occasionally turning over. Pieces in no case should not burn. This is very important!
Pieces covered with a ruddy delicious glaze.
It is very tasty! I have another similar recipe http://www.povarenok .ru/recipes/show/655 97 - Dong Po pork. Honestly, this is a must try! Very tasty with egg noodles.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.