Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji

Name: Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji
Yield: 8 servings
Cuisine: American
Ingredients: 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 splash ★ Sesame oil (for finishing); 1 ★ Your choice of herbs (such as coriander, mint, basil); 1 dash ★ Pepper

cookpad.japan @cookpad_jp

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...

I used lean offcuts of pork. I did not chop the meat as finely as the ground meat. Check the taste in Step 3. I always taste this way when I cook hamburger or shumai dumplings.
If you prefer a stronger taste, adjust with salt, not soy sauce koji. Recipe by gingamom

cookpad.japan @cookpad_jp

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Ingredients

8 servings

120 gramsOffcuts of thinly sliced pork
200 gramsGround 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 tspVegetable oil
1splash ★ Sesame oil (for finishing)
1★ Your choice of herbs (such as coriander, mint, basil)
1 dash★ Pepper

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Steps

1

Chop the pork into small pieces until it becomes pasty. Evenly combine the chopped meat and the ground pork in a bowl.
2

Add the ☆ ingredients to Step 1 in the order listed, then mix until they become pasty.
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.
4

Set the mixture from Step 2 in the refrigerator for about half day.
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.
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.
7

Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done.
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.
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.
10

For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder.