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Shiogama-yaki Pork｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Boston butt block (return to room temperature for 3 hours) : 450g-500g
(A) Coarse ground black pepper : 1/4 teaspoon
(A) Rosemary : 1/2 teaspoon
Egg white : 1 piece
salt : 500g

Time required

45minutes

Procedure

1) Get ready 00:40
Preheat the oven to 210 ° C and stab the pork block meat in about 30 places like cutting a streak with a kitchen knife.
2) Wrap in shiogama 01:32
Put (A), salt and egg whites in a bowl and mix well by hand until moist. Spread 1/5 of the salt pot on the cooking sheet, which is slightly larger than the meat, and put the meat on it. Cover it with the remaining 1 and cover it so that the meat is not visible, and squeeze it by hand to harden it.
3) bake in an oven 03:19
Put it in the oven and bake it for about 30 minutes. After baking, leave it for about 1 hour until the heat is removed, and beat it with a rolling pin to break it and take out the meat. Rinse off the salt on the meat, cut it to the desired thickness, and serve it.

Point

・ Be sure to return the meat at room temperature for 3 hours. If you do not return it to room temperature, the finish will be burnt, so be careful.
・ By cutting the streaks, it prevents shrinkage and makes it softer.
・ Do not add too much rosemary.
・ By mixing salt and egg white, the meat can be covered firmly.
・ By covering the meat with a salt pot, it becomes steamed and the meat is moisturized.
・ It is good to divide it on the table just before eating.
・ The cracked Shiogama can be used for everyday cooking.