【蒸し豚】塩豚でしっとり柔らか蒸し豚/Steamed pork made with salted pork./低糖質おかず/作り置き/ポッサム

【蒸し豚】塩豚でしっとり柔らか蒸し豚/Steamed pork made with salted pork./低糖質おかず/作り置き/ポッサム

Hello! This is Misuzu. Today I would like to introduce a moist and soft steamed pork made from salt pork. Knead the salt into the pork belly and let it sit for 2-3 days before steaming. Click here for materials. There are only two types of materials this time. Salt pork is pork with a lot of fat, kneaded with a large amount of salt, and left for 4 to 5 days. As the water is drained, the body becomes firm and has a condensed taste. It is delicious just to slice it like bacon and saute it. You can use it as an ingredient for fried rice. This time I will use steamed pork. Now, I will explain how to make it. First, prepare salt pork. Use 15 ml of salt for 700 g of pork ribs. Knead the salt firmly on both sides and the entire side. Keep in the refrigerator for 4-5 days. This time, I will use pork 3 days after salting. Moisture will come out, so wrap it in thick paper and wrap it in plastic wrap. Change the paper and wrap daily. Bring to room temperature 1-2 hours before use. Boil plenty of water. Let’s steam it. If you use a pressure cooker, it will be finished in a short time. This time it will be steamed in a pot. I am using a wide oven pot made of Asahi light metal. Place the oven sheet on the steamer (sold separately). You can lay cabbage or Chinese cabbage instead of the sheet. Then the sweetness of the vegetables will be transferred to the pork and it will be more delicious. This time I will use an oven sheet. Since the pork ribs are thick, the steaming time is lengthened. Set the steamer in a well-boiled pot. Put the lid on and put it on high heat first. When it re-boils and steam rises between the steamer and the lid, reduce it to medium heat. Steam for 40 to 50 minutes in this state. This time it is steamed for 50 minutes. In the case of a pressure cooker, put water in the pressure cooker, put the rack on it, and put the pork belly on it. Cover and pressurize. The pressurization time also depends on the pressure cooker you are using. In the case of Asahi Light Metal Zero Vitality Pot used at home, simmer for about 17 minutes after the upper red weight starts to swing out. Adjust the steaming time according to the pressure cooker you are using. In the case of a pot like this time, heat it for about 40 to 50 minutes. Turn it upside down on the way and turn off the heat after 50 minutes. Steam for about 10 minutes before removing. That’s it. If you make it in a pressure cooker, it will be completed in a short time, so you can save on utility bills, but it will have a slightly hard texture. Steaming in a pot gives a moist and soft finish, so this is recommended. Take it out. It’s soft and soft. If you want to keep it as it is, put it in the refrigerator. The remaining steamed juice can be used for soup. Cut from the edge to the size you like. This time, I’m cutting it a little thin so that I can eat it with vegetables like a salad. You can cut it thick and big. It is delicious if you arrange the rest in kakuni or put it in curry. You can chop it into fried rice ingredients. If there is a lot of oil and it is difficult to eat as it is, you can bake the surroundings quickly to get fat and make it easier to eat. Let’s put it in a bowl. This time, I served it with plenty of vegetables like a power salad. Served with mizuna, young corn, eggplant, pumpkin, cucumber, tomato and okra. That’s all there is to it. Kimchi and perilla leaves go well with it. Thank you for watching until the end. We introduced the moist steamed pork made from salt pork. You can eat it as it is, or you can use it for various dishes instead of bacon. Please try. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. See you in the next video. If you want to make it, please subscribe to our channel and give it a high rating. This channel has recipes without sugar mirin. All the detailed recipes are posted on the blog. I would be grateful if you could come and see it again. I also do Twitter, Instagram, TikTok and so on. Please take a look at this as well. See you again.

【蒸し豚】塩豚でしっとり柔らか蒸し豚/Steamed pork made with salted pork./低糖質おかず/作り置き/ポッサム

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こんにちは！みすずです
今日は【蒸し豚】

豚バラを塩豚にしてお鍋で蒸します
ほったらかしで出来上がるお手軽メニュー

・このままキムチやエゴマの葉とともに食べたり
・お野菜たっぷりとともにパワーサラダにしたり
・刻んで炒飯などに使ったり
・角煮やカレーにアレンジしたり

ほったらかしで作れるのに色々と使え、疲れた日のお助けメニューとして重宝してます

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この蒸し豚を使った角煮カレーもあります

使用鍋:アサヒ軽金属ワイドオーブン

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【関連動画】

蒸し豚（수육）の作り方

韓国人に教えてもらった激うま【ポッサムレシピ】 맛있는 보쌈 만들기 〈韓国料理/日韓夫婦/한일부부〉

韓国料理レシピ)低糖質 簡単にできる本場のポッサム作り方(韓国の蒸し豚)/本場のキムチとポッサム作ってみました

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