Monday, April 2, 2012

Donabe-steamed Shio-koji Pork Butt

Just got a chunk of pork butt (shoulder), so I covered the meat in my shio-koji and let it marinade in refrigerator for 2 days.

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With this meat, I decided to steam in my wonderful Donabe Steamer, "Mushi Nabe". I first boiled the water in the donabe and arranged green onion and sliced shiitake mushrooms in a grate. Pork butt was put on top of them, then covered and steamed over medium-low heat for 30 minutes (insert a skewer and if a clear juice comes out, it's ready).

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Pork was taken out and wrapped in a foil. After letting it rest for about 10 minutes, the meat was sliced to serve with some sliced scallion and lettuce to wrap the meat.

Gorgeous dish! Shio-koji not only developed the umami flavor of the meat, but also tenderized it remarkably. Just gorgeous.

I have a similar (Bo Ssam style steamed pork belly) dish recipe on toiro's website. So, please check it out also.

Happy donabe life.