Description
The bowl is a Japanese adaptation of Chinese pork char SIU. Compared to the Chinese option is more simple, the meat is not pre-marinated and isn't cooked, just cooked a big piece in the marinade. The pork Bowl is very widely used in various dishes: served with noodles, rice, put the pieces in the soup, served on the sandwich, just cut into thin slices as a cold appetizer. To prepare a Cup of simple, no exotic products do not need, and the taste and the aroma of pork rich and bright. Thanks for the wonderful recipe chef Fyodor Putin.
Ingredients
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Pork
700 g
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Soy sauce
100 ml
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Wine white semi-dry
100 ml
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Water
200 ml
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Garlic
4 tooth
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Ginger
1 slice
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Brown sugar
3 Tbsp
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Leeks
1 piece
Cooking
Our components. The original recipe uses sake, but I was too lazy to look for it in stores and I replaced sake with wine.
As it should heat a deep saucepan. A piece of pork lightly (!) sprinkle with salt to enhance the taste and smell. Fry the piece from all sides until a brown crust, sealing everything inside of the meat juices. Remove the skillet from the heat.
From the stalk of the leeks cut the white part and postponing it. Light green part of the stalk cut into sticks with a length of about 5 cm Garlic, cut in half lengthwise, peel the ginger and cut into thin washers.
In small-diameter saucepan add water, soy sauce, wine, sugar and chopped vegetables. Stir. Put in a pan fried meat. Because the volume pots are small and the meat just fits in it, the level of the marinade will be quite high and most of the meat while stewing is immersed in it.
Now you need to close the saucepan with the meat cover. But the lid needs to be special, its diameter must be smaller than the diameter of the pan, i.e. the cover must lie on the meat while stewing. The Japanese for this dish there is a special wooden cap, but this cap is not a mandatory attribute of the kitchen utensils in Russia, we will replace it with a lid handmade from two layers of foil.
Our put the lid on the meat in the pan and done it in a few holes with a knife. Bring contents of saucepan to a boil, reduce the heat to below medium so that the boiling continued, but very weak, and leave everything to stew for half an hour. Every 20 to 25 minutes raise the lid and turn the piece of meat. Simmer the meat until fully soft.
Ready take out the meat from the pan and wrap in foil.
The contents of the saucepan, the remaining neviparine the marinade, strain through a sieve. Onion, garlic and ginger throw out, and return the marinade into a saucepan, set over high heat and evaporate 2/3 until thick, remove from heat.
The white part of the leeks cut into thin long strips, put in bowl and pour very cold water. Leave for 10 minutes. Then, recline on a sieve and leave to dry on a paper towel. With this bow we will be serving meat.
Unfold the meat and finely chop
Nicely laid the slices on a dish, spread around a straw bow and easily pour a small amount of the thick marinade.
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