Salted Rice Bran Koji Tender Boiled Pork with Garlic Sauce

Ingredients

• Pork shoulder-and-neck meat (Lean meat from the front shoulder and neck, covering the tenderloin; choose a relatively thick cut that can be completely submerged in water)
• Shio koji (Use either shio koji or salt; use an amount equal to 10% of the total meat weight—for example, 10 g shio koji for 100 g meat)
• Salt (Use either salt or shio koji; use an amount equal to 3% of the total meat weight—for example, 3 g salt for 100 g meat)
• Scallions (Aromatic ingredient)
• Sliced ginger (Aromatic ingredient)
• Onion (Aromatic ingredient)
• Whole black peppercorns (Aromatic ingredient)
• Star anise (Aromatic ingredient)
• Bay leaves (Aromatic ingredient)
• 1 tbsp Mijiu rice wine
• Cold water (Use enough to completely submerge the meat)

Steps

1. 1

   Place the pork in a container and add the shio koji. Massage and toss with your hands until evenly coated; there is no need to rinse off the shio koji beforehand. If using salt instead, sprinkle an amount equal to 3% of the total meat weight evenly over the meat and rub it in.

2. 2

   Marinate the meat for 30 minutes.

3. 3

   Add cold water to a pot, then add the scallions, sliced ginger, onion, black peppercorns, star anise, and bay leaves, followed by 1 tbsp rice wine. Use enough water to completely submerge the meat.

4. 4

   Bring the water and aromatics in the pot to a rolling boil.

5. 5

   Add the marinated pork; do not rinse or wipe off the shio koji on the surface of the meat.

6. 6

   Cook over high heat until the water returns to a rolling boil. Start timing once it reaches a boil again and cook for 6 minutes. Skim off any foam that rises to the surface.

7. 7

   Turn off the heat, cover the pot, and let the meat stand for 20 minutes to finish cooking. Serve with garlic sauce.

Notes

The source does not provide a fixed meat weight, so calculate the amount of shio koji or salt based on the meat’s weight. Use either shio koji or salt, not both. The source mentions serving the finished pork with garlic sauce but does not provide a garlic sauce recipe. Use a relatively thick cut of meat and ensure it remains completely submerged during cooking.

Nutrition per serving

• main
• Taiwanese
• East Asian
• pork
• boiled
• gluten-free
• dairy-free
• make-ahead