This dish is my childhood memory, it can find in the restaurant that nearby by my home in early childhood time, but after moved, I can’t see this dish afterwards, so I was totally forgot this dish. Early this year, covid-19 seems better and everybody back to normal life, I also go out frequently at that time, and I found this dish in a restaurant, it’s really bring back my childhood memory , then I order this immedately that wanna taste it back. Unforunately, the restaurant cooked very bad, it’s no taste at all, it’s make me so disappointed.
My beloved one so busy recently, so I just use pork belly that on my hand, then I need to make change for it and create this recipe. You can use pork loin or tenderloin for this recipe, but you have to adjust your own time and temperature.
First, prepare the filling – onion, mushroom, chestnut, dried prunes and raisin cut into cube, use butter to stir fry onion and mushroom until soft, then put it and other ingredients with garlic, rosemary, thyme, red wine (10ml), salt and black pepper into mixer, make a paste form, set it aside.
Prepare the pork belly, open it into butterfly form, put some salt and black pepper and put the filling on the top, then roll it up carefully and tight it up (sorry for my picture, it’s overstuffed, the amount had been adjusted in this recipe)
3. 放入真空袋， 以77度煮14小時
Then, put into vacuum bag and cook it in 77 degree celsius for 14 hours
4. 煮好後取出，用廚房紙抹乾表面， 然後用大火煎香，盛起備用
Take it out when cooked, pat dry surface water, then seal it unter high heat, take out and set aside
Final step, prepare the thick sauce, use the remaining dried prunes, red wine and add some red wine vineager into vitamix to make a thick sauce, then heat up a bit (If your mixer have heater option, please use it, it’s easier)
6. 把放涼了的腩肉卷上碟並淋上醬汁就完成了。
Cut your belly roll into small pieces and put the sauce on the top or on the side, finished.
In Japanese Ramen restaurants, those pork bone broth will be cooked on small fire for overnight (12-14 hours), and turn to high heat next day, then it will appear white creamy texture broth.
Unfortunately, we, as a home cook, cannot do the same process as restaurant since it’s so dangerous for home cook, and it’s also in high gas consumption /electricity. Therefore, I don’t want to do this before, but after I’ve discussion in group with other people, then it’s burnt my heart again to try cooking this broth, but in other way which is fast and good for home cooking, the result also look alike restaurant one. So you can also try it, cook more quantity and freeze it for later use.
準備一個大鍋，把豬骨、雞殼、大蔥、薑、酒放入凍水中，開始汆水，在汆水期間，要把那些流物慢慢地撈起，直至水面乾淨；盛起並放在水喉下刷洗至乾淨，不然湯底就混濁起來。 Prepare a big pot, put all the bones, chicken case, leeks, ginger and sake into a cold water, and cook it and trim the dirty from water until the water is clear; then wash the bone throughly until tap water
2. 準備高壓鍋，放入洗好的豬骨及清水，大火煮至滾，關蓋直至壓力鍋彈出第二條線，就轉最小火，煮1小時(如果特大鍋就要煮1.5小時)，煮好後由它自然降壓 Prepare high pressure pot, then put the bones into clear water, then open high heat, cook until water boiling, then close the lid, turn to small heat, then cook for one hour (if your pot is too large, then cook for 1.5 hours), let it naturally seat until pressure is reduced.
3. 把大蔥及西芹切段、紅蘿蔔及洋蔥切大切，放入剛煮好的豬肉湯，然後全程以最大火來滾豬骨一個小時(作者建議設鬧鐘，每次15分鐘看看及加水，防止乾水)，在最後的15分鐘加入昆布繼續煮，完成後備用 Cut leeks, celery, carrot and onion into chunks, then put all into the pork bone broth, then use high heat all way through to cook it for another hour (suggested to set alarm to check every 15/20 mins to add water on it, to prevent burnt)，put the seaweed for the last 15 minutes and continue to boil until finished.
黑蒜油 (Black Garlic oil) ：
把蒜頭及大蔥切碎，準備小鍋，先燒熱油，放入蒜蓉及大蔥碎，用最慢火 （大約120-140度)，耐心地炸蒜蓉至黑色，然後盛起黑蒜，備用 Chop garlic and leek into small pieces, then prepare a small pot, high the oil, then put garlic and leek in, and keep the temperature around 120-140 degree celsius, cook and monitor the garlic until black, then take out all the garlic and leeks, finished and set aside.
配上其他食材，最後放黑蒜油就完成了。 Finally, put all the ingredients into a serving bowl, and put black garlic oil on top and enjoy.
溫馨小廚 