<Ingredients>
200 cc sake
1/2 small lemon
1 1/2 tbsp yuzu citron juice
2 tbsp soy sauce
<Directions>
1.
Put sake and pork in a pot, and add water to where it covers pork.
Place paper drop cover, and cook on low heat for 1 hour, or until liquid does not come out when inserting a skewer to center of pork.
Add water from time to time to maintain water level.
2.
Drain, pat dry, and thinly slice.
Thinly slice lemon.
3.
In a container, layer pork, lemon, yuzu juice and soy sauce, and let sit in refrigerator for at least one hour.
Occasionally turn upside down for even flavoring. Serve at room temperature.
<Notes>
- Sake tenderizes the pork.
- If you have fresh yuzu, use 1 yuzu, thinly sliced.
- Tastes better after a couple of days.
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