Chinese Food, Herbs (Yakumi), Meat, Party, pork, Recipe
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Home Party Cooking | 我家のパーティお料理 | Part 2

An appetizer dish – a braised barbecue pork cooked chinese style. The uniqueness of this dish is that it is marinated in herbs for over 4-5 days and hanged to dry (like sausage making) for couple of days before cooked.

Compared to the 70C braised pork recipe which I have introduced in this blog, this dish has more chinese herb flavor, especially the star anis gives a nice scent. The original recipe uses pork back ribs with skin but without the recipe seem to work just fine.

とっても味が馴染んでいるチャーシュー。つけ汁に4-5日漬けた後、ソーセージの様に風通しのいいところで乾かしてから蒸しして食べます。スロークツキングですが人が集まるときには事前に用意できて手間入らずなので重宝する一品だと思います。八角の香りがとっても主張して、ワインにもお酒にも合う、、パーティーにはとってもオススメ前菜です。

(Original Recipe has been provided by – Rakkki (Hong Kong and Cantonese Wine Bar) at 3-7-4, Jingumae, Shibuya-Ku, Tokyo / Tel 03.3470.0289)

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Dried Barbecue Pork Recipe –

  • 500g Pork Back Ribs (preferred with skin)

Marinate Recipe –

  • 500g Light Soy Sauce
  • 380g Chinese Sake (Shaoxing rice wine)
  • 15g Rock Sugar
  • 2 Star Anise
  • 4g Blue Pepper
  • 3g Cinnamon
  • 6 Bay Leaves
  • 3g White Pepper
  • 4 Dried Shitake Mushrooms
  • 10g Fennel Seeds
  • 2 Dried Red Pepper
  • 30g Sake

Vegetables for marinate use –

  • 2 cloves of Garlic
  • 50g Ginger
  • 1 Carrot
  • 1 Onion
  • 3 stems of Coriander
  • 2 stems of Long Chives
  • 5 stems of Celery

Making the marinate sauce –

  1. Add all of the marinate ingredients and let it boil once to let the alcohol evaporate.
  2. Roast all the vegetables at 200C for 30 minutes.
  3. Soak the roasted vegetables in the marinate sauce, overnight. Remove the vegetables before use.
  4. Marinate the pork into 3 for at least 4 days.
  5. Tie the meat to hang in a cool airy place for at least 7~10 days.
  6. Steam the meat for 20 minutes before use.

Dried Barbecue Pork Recipe –

  • 皮付き豚バラ肉・・・500g (塊、皮がなくても豚バラの塊で代用できます)

<つけ汁>

  • 淡口醤油・・・・・・500g
  • 紹興酒・・・・・・・380g
  • 氷砂糖・・・・・・・15g
  • 八角・・・・・・・・2個
  • 青山椒・・・・・・・4g
  • 桂皮・・・・・・・・3g
  • ローリエ・・・・・・6枚
  • 白粒胡椒・・・・・・3g
  • 干し椎茸・・・・・・6枚
  • フェンネルシード・・10g
  • 唐辛子・・・・・・・2枚
  • 酒・・・・・・・・・30g

<香味野菜>

  • ニンニク・・・・・・2片
  • 生姜・・・・・・・・50g
  • 人参・・・・・・・・1本
  • 玉葱・・・・・・・・1個
  • 香菜・・・・・・・・3束
  • 長ネギ・・・・・・・2本
  • セロリ茎・・・・・・5本
  1. つけ汁は鍋でひと煮立ちさせ、アルコールを飛ばす。
  2. 香味野菜は200℃のオーブンで30分焼いて、つけ汁に漬け込み、一晩置く。
  3. 2から野菜を取り出し、豚肉を漬け、4日間冷蔵庫で寝かせる。
  4. 肉と取り出し、風通しの良い所で7〜10日干す。
  5. 食べる前に20分ばかり下蒸しをする。食卓に出す前に数分蒸し器で温めると美味しい。

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