🥩 Professional taste! How to make the best possum ✨
Like eating in a store.
Surprisingly moist bossam without smell
Don't you think it's difficult to make at home?!
Actually, just by adding "unexpected things" when boiling
Anyone can easily make ✨
The secret is instant coffee ☕️
The aroma of coffee completely eliminates the smell of pork
It will finish in a beautiful candy color!!
Furthermore, by boiling slowly at a low temperature,
The texture that melts without knowing the dryness.
Please use this recipe.
Taste the blissful possum ✨
📝 (for 2-3 people)
Pork belly block meat (or shoulder loin): 400-500g
Green onion (blue part): 2 pieces
Garlic: 3 cloves (mashed with skin)
Ginger: 1 piece (sliced with skin)
1 / 2 onion (cut into combs)
Instant coffee: 2 tsp (★ This is the trick to remove the smell!)
Miso: tablespoon 1 (flavored)
Sake: 100 ml
Water: enough to cover the meat
[Garnish] (as you like)
Lettuce, perilla leaves, sunny lettuce, etc.
cabbage kimchi
Ssamjang (a mixture of gochujang, miso, sesame oil, sugar, and garlic)
Sliced garlic, sliced green pepper
🥣.
1. Prepare flavoring vegetables: Put green onions, garlic, ginger and onions in a pot.
2. Add meat and seasoning: Add pork, add enough water to cover the meat, sake, miso, and instant coffee.
3. Boil: Put on high heat, and when it boils, remove the lye carefully. Cover and reduce to low heat, and boil gently for about 40 minutes to 1 hour. (Be careful as it will be dry if you boil it over high heat!)
4. Bamboo skewer check: Stick a bamboo skewer and boil it when clear gravy comes out. Turn off the heat and leave it in hot water for about 10 minutes (further moisturize with residual heat).
5. Slice: Take out the meat and slice it into a thickness that is easy to eat after it cools down a little.
6. Serve: Serve sliced meat on a plate, garnish with vegetables, kimchi, and ssamjang!
💡 best possum tips
Coffee for odor removal: By adding instant coffee, the meat does not smell surprisingly, it becomes an elegant and rich flavor. The color is also good.
Slowly at low temperature: The most important point is to boil slowly over low heat so that it does not boil.
Residual heat: After boiling, let it cool a little without immediately removing it from the hot water, so that the gravy settles and becomes more juicy.
Please try it at home ✨
Korean food? # Recommended Recipes The Pork Recipe # home _ food
ポッサムは韓国の代表的な豚肉料理であり、自宅で本格的に作るのは少し手間がかかる印象を持たれがちですよね。私も最初は豚肉の臭みやパサつきが気になり、なかなか満足のいく仕上がりになりませんでした。しかし、今回のレシピで注目すべきは「インスタントコーヒー」を加える点です。このポイントは初めて知った時、本当に半信半疑でしたが、実際に試してみると豚バラ肉の臭みがしっかりと抑えられ、香ばしい風味と美しい飴色に仕上がったことで驚きました。コーヒーの苦味が肉の臭みを消すだけでなく、味噌や酒との相乗効果でより深い味わいが生まれます。 また、茹でる際に強火でグラグラと茹でるのではなく、弱火でじ っくり時間をかけることで、肉繊維がほぐれしっとり感が出るのも大切なポイントです。私の場合は時間に余裕を持ち、40分から1時間を目安にコトコトと熱を通しました。茹で上がった後もすぐに取り出さずお湯の中で余熱調理を行うことで、さらに肉汁が中に閉じ込められるため、ジューシーさアップが実感できます。 付け合わせとして韓国伝統のサンチュやエゴマの葉、キムチといった野菜や辛味噌のサムジャンを合わせると、味のバランスが良くなるほか、彩りも華やかになって食卓が一気に韓国風になります。私の家族もこのレシピで作ったポッサムをとても喜んで食べてくれました。おうちで簡単にプロ品質のポッサムを楽しみたい方は、ぜひこのコーヒーを活用した低温調理の方法を試してみてください。ポイントさえ押さえれば、驚くほどしっとりとろけるポッサムが完成しますよ！
