Suuchikaa, Okinawan Salted Pork
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
Suuchikaa, Okinawan Salted Pork
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
Cooking Instructions
- 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.
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