Suuchikaa, Okinawan Salted Pork

Name: Suuchikaa, Okinawan Salted Pork
Yield: 2 servings
Cuisine: American
Ingredients: 200 ml Pork belly meat (block); 20 grams Salt (coarse sea salt if possible); 1 knob Ginger (unpeeled); 1 stalk's worth Japanese leek (the green part); 1 Green onions (finely sliced)

cookpad.japan @cookpad_jp

The "suukachidon rice bowl I had once was so delicious that I asked the restaurant staff how it was made. They explaind that "salt is rubbed in to pork and it's left for a few days and then fried up until crispy." Based on that short answer I did a lot of experimenting.

The key is to boil the pork in a lot of hot water in a large pot. If the water boils off it's not good. If you are cooking the pork when it's freshly boiled, use a non-stick frying pan and you won't need to add any oil. Recipe by darutti

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 mlPork belly meat (block)
20 gramsSalt (coarse sea salt if possible)
1knob Ginger (unpeeled)
1stalk's worth Japanese leek (the green part)
1Green onions (finely sliced)

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Steps

1

Use a block of pork belly. It's a bit different from the "three layer meat" (skin, fat, meat) they use in Okinawa, but it works well.
2

Cover the meat with salt, and rub it in well. I wrote down an amount of salt for the recipe, but basically you should pack the meat completely in salt.
3

Wrap the salted meat with newspaper. You can use paper towels too, but here we'll rely on the absorbent nature of newspaper.
4

Put the wrapped meat in a ziplock bag, eliminate the air from the bag and seal it up. Let it rest in the refrigerator for about 4 days.
5

Wash the pork well to remove the salt. Bring a pot of water with the green part of a leek and ginger to a boil, and put in the pork. Skim off any scum.
6

When you have removed the scum, boil the pork for about 1 hour. Use a big pot with plenty or water, or the water will boil off while you're cooking the pork.
7

Rinse the boiled pork again.
8

Slice about 6-7mm thick (like the pork slices on ramen noodles). Pan fry with a little oil over high heat until crispy.
9

Transfer to serving plates, sprinkle with some chopped green onion and enjoy!
10

Here is what I served when I made this recipe. Red beans and rice (osekihan), suuchikaa with cabbage and cucumber, green bean salad, and egg plant and aburaage miso soup.