Slow cook Unagi pork slice (鰻魚醬燒肉) 

Unagi sauce is one of the most popular and kept-at-home Japanese seasoning, let’s see what we can make with this other than grilling the eel.

The unagi sauce is thick and sweet, I’m a fan of these thick soy sauce because I think they go very well with pork and chicken using Asian ways to grill, stew or BBQ.  So here I tried slow cooking or stew the boneless pork shoulder butt to make pork slices.  This is best to pair with rice in a bento box!

What’s worth mentioning is, boneless pork shoulder butt is the best part to make Chinese BBQ pork too!

 

what you need:
– about 0.8kg boneless pork shoulder butt
– 5 cloves of garlic (minced)
– 1 tsp salt and some ground white pepper
– 1 tbsp sesame oil
– 3 tbsp unagi sauce
– 1 tbsp maple syrup
– 1 cup hot water

 

what you do:
1. Season the pork with salt and ground white pepper, and let it sit for about 15 mins
2. choose a pan with lid, heat the pan in medium or medium high heat with sesame oil and minced garlic, pan fry all sides of the pork
3. when all sides of the pork turns golden, add unagi sauce and maple syrup and slowly add hot water in
4. when it begins to boil, turn the to low heat and close the lid to let it stew for at least 45 mins
5. turn up to higher heat and let the sauce thickens, check the meat temperature (for pork should have internal temperature reaches 155°F/68°C) and serve

 

p.s.  using hot water will keep the temperature to help boiling faster

 

鰻魚醬燒肉

千萬別以為鰻魚醬只能夠燒鰻魚,其實這一種甜甜的黑醬油最適合就是燒、烤、燜豚肉或者雞肉,比起照燒醬更惹味。

利用鰻魚醬無論燜或者烤又或者燒,最重要選擇肥瘦均勻的部位。例如雞肉最好挑選雞腿肉而豚肉方面則選擇叉燒肉 (boneless pork shoulder butt)。除了燜燒之外,這個部位還是自製叉燒必選的!

鰻魚醬燒肉可以放在便當盒內,又或者手撕撈麵亦可!

 

材料:
-約0.8kg 叉燒肉
-5粒蒜 (切成蓉)
-1茶匙海鹽+少許白胡椒粉
-1湯匙芝麻油
-3湯匙鰻魚醬
-1湯匙楓樹糖漿
-1杯熱水

做法:
1.先將豚肉利用海鹽和白胡椒粉醃15分鐘
2.利用中猛火鶴芝麻油燒熱有蓋平底鍋,然後加入蒜蓉再將豚肉四面煎成金黃色
3.加入鰻魚醬和楓樹糖漿,然後再慢慢加熱水
4.水開始滾時,轉細火蓋上繼續燜最少45分鐘
5.然後用大火將汁液煮濃,並查看豚肉溫度是否達 155°F/68°C。最後切片或者手撕,即成!

p.s. 利用熱水可以避免溫度減低影響味道,還可以加快煲起汁液

 

 

 

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