Easy Pork Belly Sukiyaki With a Fry Pan by Chef Suzuki-san - フライパンで作る「豚バラすき焼きの作り方」
Ingredients for 2 people:
材料 2人前:
Pork Belly slices: 200g
薄切り豚ばら肉: 200g
A dash of oil
オイル: 少々
Onions: 120g
玉ねぎ: 120g
Spring Onions: 50g
長ネギ: 50g
Chinese Cabbage: 160g
白菜: 160g
Brown Mushrooms: 2 mushrooms
ブラウンマッシュルーム: 2 pieces
Carrots: 40g
人参: 40g
Rocket: 60g
ルッコラ: 60g
Tofu: 80g
豆腐: 80g
Instant Ramen: 1 pack
インスタントラーメン: 1 pack
A bit of pepper
胡椒: 少々
Egg
卵 1
Sauce:
Mix together:
割したソース:
White Wine: 50ml
白ワイン: 50ml
Soy Sauce: 100ml
醤油: 100ml
Water: 100ml
水: 100ml
Sugar: 30g
砂糖: 30g
Preparation:
調理
- Clean the vegetables and cut them in thin slices - 野菜を洗って写真のように切る。
- Prepare the sauce and set aside - 分量のソースを合わせておく。
- Heat the frying pan with oil - フライパンに油を引く。
- Sear the onions, the spring onions and the pork belly slices until golden -玉ねぎ、長ネギ 、豚バラ肉を黄金色に焼く。
- Set apart the pork belly - 豚バラ肉を一旦フライパンから取り除く。
- Add the sauce - ソースを入れる。
- Add the Chinese cabbage, the carrots, the brown mushrooms, and the tofu - 白菜 人参 ブラウンマッシュルーム 豆腐を入れる。
- Add the pork belly, cover with a lid and simmer for around 5 minutes - 豚バラ肉を入れて蓋をして煮る。
- Rest and add at the end the rocket - 具材をほぐし、最後にルッコラを盛る。
- Dip in the egg and eat. You can heat the egg in a microwave oven for 20 to 30 seconds should you not want to eat it raw - お好みでレンジで２０〜３０秒加熱した卵をつけて食べる（日本では生卵で食べますがイギリスでは生卵に抵抗があるかと思うので)。
- You can use what is left of your sukiyaki sauce to make instant ramen in the frying pan. Add pepper and enjoy (if there is not enough sauce left, you can add water and soy sauce) - すき焼きの食べた後のソースでラーメンを作る胡椒をかけて食べる（ソースが足りなければ水と醤油を足す）。
Key points:
ポイント:
- Searing the onions and the meat releases some great aromas - ネギ、肉を焼くと香が出る。
- Do not simmer the meat for too long (if simmered for too long it will become tough) - 肉をあまり煮込まない。（煮込みすぎると硬くなる）
- One of the characteristics of the sukiyaki is that the umami of the meat will pass on to the vegetables -すき焼きの特徴で肉のうまみを野菜に移す。
- Any leftover sauce can be used as a soup with meat and vegetables, and it is delicious to make ramen with it - 残りのソースは肉と野菜のだしが出ているので、ラーメンを作ると美味しいです。
- The rocket looks like a chrysanthemum and it is delicious - ルッコラは春菊みたいでおいしいです。
How to cook Iberico Pork Cheeks
Ingredients:
1 pack Meat Me At Home Iberico Pork Cheeks3 lugs Extra Virgin Olive Oil
4 Carrots
2 Onions
3 Celery stalks
Fresh Thyme
2 Bay leaves
Dash of Smoked paprika
2 tablespoons flour
250ml Red wine
250ml Beef or Veal stock
Salt and pepper to taste
Method:
- Brown the cheeks with a couple of lugs of EVO.
- Take the cheeks out of the pan.
- Add carrots, onions, celery, thyme and bay leaf to the pan.
- Fry that up for a couple of minutes and then return the cheeks to the pan.
- Add smoked paprika and a couple of spoonfuls of flour to make a roux.
- Add some red wine and some beef or veal stock
- Simmer on the stovetop for about 3 hours.
- After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
- Take out or leave the vegetables in the sauce to serve and add salt and pepper to taste.
Stir Fry - Cooking Tips
Products to use: Iberico Pork Boneless Collar Neck, Choice US Grain Fed Beef Chuck Short Ribs
- Cut the meat into a suitable size for stir fry. When stir-frying any sliced meat, it is important to marinate it first.
- Traditionally we will marinate in soy, Chinese rice wine and potato starch. Leave to marinate for 30 minutes before blanching in hot oil.
- Drain the sliced meat from the oil.
- Set aside.
- Stir fry all the other ingredients in your stir fry and add the sliced meat just before serving.
Dim Sum
Products to use: Freedown Hills UK Olive Fed Wagyu Mince
- Minced meat: just add Chinese rice wine, salt, pepper, sugar, and add a little water which will loosen it when it cooks and will prevent you from getting an overly firm meatball in the middle of the dumpling.
- Add chopped spring onion and minced ginger for aroma in the minced meat mixture.
- Be adventurous, add any other chopped vegetables that you like, the classical additions are spring onion, ginger, coriander, chilli, bamboo shoots, water chestnuts.
Pork Shabu-Shabu Rolls with Yakiniku Sauce
Products to use: MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
Serves 4-5
Preparation: 5 minutes
Cooking time: 3 minutes
Preparation of the Yakiniku sauce:
Mix all the ingredients below in a pan, bring to a boil and remove from the heat.
Soya sauce: 125ml
Mirin: 75ml
Sugar: 75g
Vinegar: 10ml
Honey: 25g
Chopped garlic: 5g
Sesame oil: 25ml
Preparation of Shabu-Shabu Pork rolls:
Ingredients:
MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
Abalone mushrooms julienne (250g)
White wine (120ml)
Yakiniku sauce (80ml)
Method:
- Lay two or three slices of pork length-ways and side by side on a flat surface.
- Place some of the mushrooms on the pork slices and roll the pork around the mushrooms.
- Place the pork rolls in a baking dish and pour over white wine.
- Cook for 3 minutes at 180 degrees, then add the Yakiniku sauce and serve.
Char Sui
Products to use: Duke of Berkshire Belly Bone-in
The classical Cantonese recipe for Char Sui has quite a few ingredients. If you do not fancy going to that extent, you can get very good ready-made Char Sui marinades from Chinese supermarkets.
- Remove any rib bones and slice the meat into half-inch-thick slices.
- Bat out with a rolling pin to tenderise and flatten.
- Use a fork and stab holes in the meat so that the marinade can be absorbed more quickly.
- Mix with the marinade and leave overnight.
- Remove from the marinade and pan-fry until cooked.
- When cooked, soak the meat in sugar syrup for 30 minutes before slicing.
