Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, shio-koji roast pork. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
脆皮燒肉 金黃外皮好酥脆 鹽麴醃不死鹹 Homemade Roasted Pork Belly (Shio Koji) Recipe. 港式脆皮燒肉【鹽麴醃製】Crispy Roast Pork Belly. Easy shio koji marinade gives wonderful umami flavor and amazingly tender texture to your everyday pork! Place the pork belly in a roasting pan and cover with any marinade. Bring out the rich umami flavours of sautéed pork with this recipe, which uses shio (salt) koji.
Shio-Koji Roast Pork is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Shio-Koji Roast Pork is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook shio-koji roast pork using 2 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Shio-Koji Roast Pork:
- Make ready Pork (cutlet)
- Get Shio-koji
Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops. Here the results were subtler; yet each time I greedily inhaled the marinated.
Instructions to make Shio-Koji Roast Pork:
- Remove the sinews from the meat and use a knife to insert shallow cuts into the white edges on both sides.
- In a tray, add 2 tablespoons of shio-koji, then cover with a sheet of gauze. Place the meat on the gauze. Cover the meat with another sheet of gauze and add another 2 tablespoons of shio-koji on top.
- Allow to marinade for 15 to 20 minutes, then cook. It burns easily, so cook on high heat while keeping away from the flames.
- A reader showed me a good way to cook this. Please try it. Check out steps 5 and 6.
- Cook on high heat for 2 to 3 minutes, enough to slightly turn golden brown. Then reduce to low heat and cook for 3 minutes. Then turn off the heat and let cook with the remaining heat.
- Letting the meat cook in the leftover heat keeps the meat juicy. This is what I was told, so I'm citing it here.
- I used pork belly for yakiniku. It's thinner than cutlet meat so you only need to marinate for 15 minutes. It's softer and easier to eat than sirloin.
Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops. Here the results were subtler; yet each time I greedily inhaled the marinated. Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable.
So that is going to wrap it up for this exceptional food shio-koji roast pork recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
