China bacon
Shiokoji contains ingredients that soften the meat, and when left to rest, it matures and increases its deliciousness. The salt soaks into the meat, so there is no need to season it and can be stored for less than a week.
How to make it
1
Rub salt and salted koji into the pork belly and let it rest in the fridge for an hour.
2
Once the meat comes out of water, place a cooking sheet in the steamer and steam for an hour.
3
Once it's cooked all the way through, it's finished.
material
-
- Pork belly (katamari)
- 200g
-
- salt
- 50g
-
- Salted koji
- 50g
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