Chinese Food, Herbs (Yakumi), Meat, pork, Recipe, Soup/Juice
Leave a Comment

Braised Pork with Chinese Herbs | 茹で豚台湾薬膳風

How about a simple dish for dinner?

This is a modified version to the 70 degree braised pork with Chinese Herbs used as a stuffing. Since ‘pork’ has a high B1 vitamin content, it works well for body fatigue especially when the weather has been too challenging with the heat wave; accompanied with a ‘Mo-ro-heiya soup (mulūkhīya soup)’  and onsen (hot springs or poached) eggs.

Poached eggs in the shell is called an  ‘Onsen (Hot Springs) Eggs’ in Japan, eggs boiled in low hot springs water which turns the egg into a soft supple poached egg. It can be simply made at home, soaked it in boiling water (after the heat has been turned off) for approximately 12~14 minutes.

8月にもなっていないのに夏バテ防止料理をスタート。

豚肉はビタミンB1が豊富で疲れをとってくれるので、70℃の調理法を利用して台湾風に薬膳薬味を肉の間に入れて作る簡単料理。

モロヘイヤはサッと茹でて、モロヘイヤ・チキンスープ with 温泉卵。

どちらもアッサリしていて食欲が衰えを助けてくれます。

ちなみに沸騰を終えたお湯に12分卵を入れるだけで『温泉卵』は簡単に作れますよ〜。

DSC_0027Mo-ro-heiya soup (mulūkhīya soup)’ 

DSC_0028


Braised Pork with Chinese Herbs

  • Pork Shoulder
  • Coriander Leaves and Roots
  • Chopped Leaks or Chives
  • Hao Jyo En (Chinese Pepper)
  1. Marinate the pork belly with salt and pepper overnight, refrigerated overnight.
  2. Let the pork to return to room temperature before cooking.
  3. Slit the meat in the center to add the herb stuffing – chopped coriander leaves and roots, leaks or chives, Chinese pepper.
  4. Wrap the meat with (cooking) string so the stuffing will remain inside the meat during cooking.
  5. Double wrap the meat with a plastic wrap.
  6. Place the meat in a Ziploc so the meat will not be exposed to water.
  7. Boil water in a hot pot, reducing the temperature to 70C; inserting the meat in for approximately 30minutes to 40 minutes.
  8. Remove from heat and keep the meat warm until serving.

Braised Pork with Chinese Herbs | 台湾風味茹で豚

  • 豚(肩ロース)・・・適量
  • 香菜・・・・・・・ 1束、茎と根も使用
  • 青ネギ・・・・・・・適量
  • 花椒塩・・・・・・・・適量
  1. 豚ブロックは前夜、塩とお好みのハーブを刷り込み、一晩冷冷蔵庫で寝かしておきます。
  2. 常温に戻します。
  3. みじん切りにした香菜、青ネキ、花椒塩を混ぜ合わせ、豚を半分に割り、肉の中心にスタッフィングの様に入れます。
  4. タコ糸でスタッフィングが出ない様に肉縛り、ラップを二重にして包みます。
  5. さらにziplocに入れ水が入りこまないように配慮します。
  6. 土鍋にお湯を入れて、70°Cまで温度度を下げます。その中に豚肉をいれます。
  7. 弱火で約30~40分、お湯の中で茹でます。
  8. 火を止めて食事の前まで温めておきます。切ってお醤油や好みの薬味で頂きます。

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s