【塩麴塩豚】キャンプ飯で食べたい やわらかプリプリの豚肉塊！｜ディディガルガル、ユニフレーム8インチダッチオーブン、ビクトリノックス
Hello, I found Mikuni’s shio-koji marinated pork when I was looking for a good outdoor dish. This time I would like to try using a Dutch oven. First, the pork is sprinkled with shio koji and salt. Add rosemary; put it in a ziplock. Let the ziplock air out and let it sit overnight. When you bring it to the campsite, I think you can bring it while cooling it with ice in this state. Now let’s move on to heating. Wipe off the salt koji from the pork with kitchen paper. Put the pork in a pot and add enough water to cover it. Place the lemon peel and ginger peel into the pot. Here is a point of caution. Do not put in the white part of the lemon peel, only the yellow surface part. After adding the white parts of the lemons like this, I ended up with a very bitter soup. By the way, when I tried it for the second time, I removed the white part like this, so it was delicious without being bitter. Heat the pot and when it boils, roughly remove the scum. Reduce the heat to low and cover the dutch oven and simmer for about an hour and a half. Next is the garnishing work. Cut the pork into 1.5 cm pieces. Place it on a plate and it’s done. The soup has a good dashi, so I think you can use it for soups and ramen. When making ramen, adjust the amount of salt and boil the noodles to complete. I tried pork belly the first time and pork shoulder loin block the second time. The image of the pork belly is filling and the pork shoulder loin is tender. Both were delicious, but I prefer the pork belly. How was this dish that was delicious twice at once? If you like it, please like it and subscribe to the channel. See you in the next video~
こんにちは、アウトドア料理でよさそうな料理をさがしていたところ、ミクニさんの塩麹漬け豚肉を見つけました。
今回はダッチオーブンを使ってトライしていきたいと思います。
ミクニさん @chef-MIKUNI の動画・レシピはこちらです。
ぜひ参考こちらもご覧ください
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■レシピ
豚肉ブロック 800g
塩麹 肉にかかる程度
ローズマリー 1本
レモンの皮 1/2個分
生姜の皮 1/2個分
塩 40g
■豚肉ブロックの下準備
１豚肉に塩麹と塩をまぶす
２ローズマリーをいれて空気が入らないようにラップをして一昼夜冷蔵庫で寝かす
■豚肉の加熱調理
１鍋に豚肉がひたひたになるくらいの水を入れる
２レモンと生姜の皮の部分を切りとって水に入れる
３豚肉を入れて火にかける
４煮立ったら大まかにアクを取り除いて蓋をして弱火で１時間半〜２時間煮る
■仕上げ・盛り付け
１豚肉を１.5cm幅くらいに切って盛り付け
２好みのソースを添えて完成