日式叉燒 (鹿兒島黑豚梅肉)

食材：

鹿兒島黑豚梅肉

蔥

薑片

大蔥

醬料：

日式昆布醬油 1份

味醂 0.5份

日本清酒 0.5份

水 6份

做法：

1. 將黑豚梅肉捲起用繩紮實
2. 將肉的表面煎至稍為上色，再放入蔥及薑片繼續稍微拌炒，炒出香味
3. 倒入醬料拌勻後煮滾，蓋鍋用細火燉煮1小時15分鐘
4. 熄火後，將肉泡在醬汁中0.5小時
5. 將肉切片，灑上幼切大蔥即成

Chashu (Japanese Braised Pork)

Ingredients:

Kagoshima Berkshire Pork Collar

Green Onion

Ginger, sliced

Leek

Sauce:

Japan Seaweed Soy Sauce 1 part

Mirin 0.5 part

Sake 0.5 part

Water 6 parts

Directions:

1. Roll the pork collar and secure with butchers twine.
2. Sear the meat until it turns brownish, add in green onion and sliced ginger to sauté.
3. Add in the sauce ingredients and bring to the boil. Cover with lid and simmer at low heat for 1 hour 15 mins.
4. Turn off the heat and leave the meat in the sauce for 0.5 hour.
5. When ready to serve, slice the meat and sprinkle finely chopped leek on top.