China bacon
Shio koji contains ingredients that tenderize meat, and the more it is left to sit, the more flavor it develops. The salt penetrates deep into the meat, so no seasoning is necessary, and it can be stored for just under a week
How to make it
1
Rub salt and shio koji into the pork belly and let it sit in the refrigerator for an hour
2
Once the meat has released its moisture, place a sheet of parchment paper in a steamer and steam for 1 hour
3
Once cooked through, it's done
material
-
- Pork belly (chunk)
- 200g
-
- salt
- 50g
-
- Shio koji
- 50g
[PR]
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