Extreme Toro Char Siu

Oh no! It's overflowing!!

This time it's a super toro chashu recipe!

I completed the AI recipe and my ramen experience!

There is no doubt that it is the best!

💀 (The Recipe)

[Materials (easy to make)]

• Pork belly block meat: 500g (The one in the octopus net is easy!)

Cola (Red Label): 700ml (The amount to soak the meat. Zero calories are not allowed!)

• Blue part of green onion: 1 stick (remove odor)

Ginger and garlic: 5cm each in a tube, sliced raw if available

• [Sauce for later addition]

Soy sauce: 150ml (about 1 / 4 to 1 / 5 of the amount of cola)

Boiled egg: as much as you like (for boiled eggs)

[Process 1] Surface hardening treatment (Maillard impact)

1. Make a hole in the whole pork with a fork!

2. Heat a frying pan over high heat without oil and brown the whole surface of the pork.

Logic: By making * * "Maillard reaction" * * here, the flavor of the finish will be different. There is no need to cook it to the inside. It is OK if the surface turns brown.

[Process 2] Softening and dissolving (non-salt stewing)

1. In a deep pot, put the grilled pork, the whole amount of cola, green onions, ginger and garlic.

Warning: Don't add soy sauce yet! Absolutely not!

2. Bring to a boil over high heat and remove the lye.

3. Reduce to low heat, cover with aluminum foil, and leave for 1 hour to 1 hour and a half.

Instructions from the on-site supervisor: If the soup is reduced and the meat sticks out, add water and submerge. The meat will keep soaking in the bath.

[Process 3] Injection and cooling (soy injection)

1. When the bamboo skewers are soft enough to pass through, turn off the heat!

2. For the first time, pour * * soy sauce (150ml) * * directly into the pot!

3. Throw the boiled egg into the gap.

4. Do not touch it and leave it until the pot is completely cooled (2-3 hours)!

Logic: This "standing time" is the real seasoning. By slowly lowering the temperature, the soy sauce flavor penetrates deep into the meat while maintaining softness.

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💀 (Next Action)

1. Remove the "fat":

When it cools, white lard (fat) hardens on the surface. Remove this cleanly with a spoon. Calories are reduced and miscellaneous taste disappears.

Trick: Don't throw away this lard and use it for "fried rice." It's going to fly.

2. Boil down the sauce:

After taking out the meat, the broth is shabby. If you take as much as you want to eat in a small pot and boil it down until it thickens, it will become the strongest * * "Char siu rice bowl sauce" * *.

3. Saving:

Put the meat in a ziplock bag with the sauce and put it in the refrigerator. If you let it sit overnight, the taste will become more familiar and professional taste.

"Soy sauce is impatient." If you can endure this, anyone can make char siu that can be cut with chopsticks. Now, buy a cola and start construction immediately!

ai cooking generated ai # ramen _ shop The Recipe Side job 💫