Mommy Dearest 廚房 -- 日式叉燒 Chashu

use salt to rub and clean

tie tightly before boiling and ascertain its shape

behind are the basic marinade for the sauce

boil for 10 minutes

get rid of all the impurities

wash and prepare the seasonings

ginger garlic spring onion, shoyu, mirin, sake, water

boil and put in the meat

above the meat

use low fire to cook for 2 hours, thermal pot is best option

take out and cool meat and sauce

lovely color

put both into a container and chill overnight

take out and cut away the rope, the shape will be intact

slice to your preferred thickness

best served with ramen

 

 日本式叉燒唔難做，只係多功夫啲咋，諗下自己一次可以做多啲，同又可以節省好多錢，何樂不為哩？