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Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji
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Chef :
cookpad.japanSalccicia-Style Pork with Five Spice Powder and Soy Sauce Koji
My daughter gave me five spice powder from Hong Kong as a souvenir. It had such a nice aroma that I created this Salccicia recipe with it.
I did not make it with skins. I recommend this homemade Salccicia because it is not greasy and can be seasoned to taste.
I wonder if this resembles kofta more than salccicia...
Ingredient
Food ration :
8 servings
120 grams
Offcuts of thinly sliced pork
200 grams
Ground pork
1 tsp
☆ Grated onion
1/2 tsp
☆ Garlic (grated)
2 tsp
☆ Soy sauce koji
1 tsp
☆ Whisky
1 pinch
☆ Salt
1/6 tsp
☆ Chinese 5-spice powder
1 pinch
☆ Ichimi spice
1 pinch
☆ Paprika powder
1 tsp
Vegetable oil
1 dash
★ Pepper
Cooking instructions
* Step 1
Chop the pork into small pieces until it becomes pasty. Evenly combine the chopped meat and the ground pork in a bowl.
* Step 2
Add the ☆ ingredients to Step 1 in the order listed, then mix until they become pasty.
* Step 3
Take a small piece (the size of the tip of your thumb) of the meat from Step 2, roll it into a ball, heat in a microwave oven for 10-20 seconds at 600W. Check the taste. Season with salt and the other seasonings to taste.
* Step 4
Set the mixture from Step 2 in the refrigerator for about half day.
* Step 5
Divide the mixture into 8 pieces, approximately shape them into 3.5 cm diameter logs that are 7 cm long. Set aside for 30 minutes at room temperature.
* Step 6
Heat the vegetable oil in a pan, grill the meat from Step 5 to brown the surface and thoroughly cook through to the centers.
* Step 7
Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done.
* Step 8
Place Step 6 on a plate, drizzle on some ★ sesame oil and sprinkle on the ★ herbs (chopped mint shown in the photo). Sprinkle on some freshly ground pepper, and they're ready to be served.
* Step 9
How to make soy sauce koji: Use your hand to mash 200 g of the dried rice koji into a container. Add 300 ml of marudaizu soy sauce. Let it sit to mature.
* Step 10
For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder.
Note: if there is a photo you can click to enlarge it
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