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Ingredients for Bonito Flake and Salted Pork Sauté:
- Give 300 grams of Block of pork shoulder roast (pork belly also OK)
- Make ready 2 1/2 grams - Salt (choose something delicious)
- Provide 6 grams Bonito flakes
- Take 1 - Black pepper
Bonito Flake and Salted Pork Sauté making process:
- Wipe excess moisture and rub in the salt with the pork still in block form. Cover the top completely with bonito flakes.
- Wrap completely, making sure there are no openings. Store in the refrigerator for 1 to 3 days. Make sure not to exceed the meat's expiration date. This isn't for extended periods of storage.
- Unwrap, and with the bonito flakes intact, cut to preferred thickness (about 5-8 mm). Fry until golden brown on medium heat, no oil necessary.
- Add black pepper if desired to finish and serve.
- A quick variation. Add a bit of bonito flakes (not listed), soy sauce, and mirin to the pan for "bonito pork".
- Letting it marinate for 3 days brings out the richness of the flavor and tenderizes the meat!
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