One Pan Cooking: Moist Shio-Koji "Roast" Pork
One Pan Cooking: Moist Shio-Koji "Roast" Pork

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, one pan cooking: moist shio-koji "roast" pork. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

One Pan Cooking: Moist Shio-Koji "Roast" Pork is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. One Pan Cooking: Moist Shio-Koji "Roast" Pork is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook one pan cooking: moist shio-koji "roast" pork using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
  1. Make ready 300 grams Pork belly (block)
  2. Make ready 2 tbsp Shio-koji (salt-fermented rice malt,
  3. Take 100 to 150 ml Sake
  4. Get 1 clove/knob each Garlic and ginger
  5. Get Side vegetables:
  6. Make ready 1 Green onion
  7. Get 1/2 Cucumber
  8. Make ready 1 Edamame, corn, and shiso leaves
Instructions to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
  1. Rinse the pork belly and pat dry with paper towels.
  2. Put the meat and the shio-koji in a plastic bag and coat the meat well. Leave in the coldest part of your refrigerator for more than a day. (2 to 3 days is ideal to let the shio-koji penetrate the meat.)
  3. Wash the shio-koji off the pork and pat dry. Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat from the pan.
  4. Cook the meat while turning it several times, until it bounces back when you poke it with chopsticks, indicating it's cooked through. Add 100ml of sake, as well as the garlic and ginger.
  5. Cover the pan with a lid and let steam over low heat for about 10 minutes. Turn the meat to ensure it doesn't get burned. Add more sake if it boils off.
  6. When the meat looks like the photo, turn off the heat, cover with a lid and leave to cool as-is. I make it at night and leave it until the morning.
  7. Warm it up again before serving. Make sure the meat is cooked through properly.
  8. It's also delicious if you cook a few slices in mirin and/or soy sauce. This is for bentos.
  9. Here are some slices of the pork served plain and coated with soy sauce. I recommend serving it with finely julienned white leek ('white hair' leek) or julienned cucumber. It's also great as a rice bowl topping.
  10. To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
  11. I recommend using it in bentos. It is still tender and delicious when cold.

So that’s going to wrap it up for this special food one pan cooking: moist shio-koji "roast" pork recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!