Easiest Way to Prepare Perfect Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji

Lora Bush

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Easiest Way to Prepare Perfect Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji Delicious, fresh and tasty.

Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji. Great recipe for Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji. 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.

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted.

Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.

Rub five-spice powder over the pork.

You can have Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji using 14 ingredients and 10 steps. Here is how you achieve that.

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

Prepare 120 grams of Offcuts of thinly sliced pork.
You need 200 grams of Ground pork.
You need 1 tsp of ☆ Grated onion.
It’s 1/2 tsp of ☆ Garlic (grated).
Prepare 2 tsp of ☆ Soy sauce koji.
Prepare 1 tsp of ☆ Whisky.
You need 1 pinch of ☆ Salt.
It’s 1/6 tsp of ☆ Chinese 5-spice powder.
Prepare 1 pinch of ☆ Ichimi spice.
It’s 1 pinch of ☆ Paprika powder.
Prepare 1 tsp of Vegetable oil.
It’s 1 of splash ★ Sesame oil (for finishing).
You need 1 of ★ Your choice of herbs (such as coriander, mint, basil).
It’s 1 dash of ★ Pepper.

Add the Chinese five spice powder and cook for about a minute.

Add the soy sauce, hoisin sauce, sugar, chicken stock, cinnamon stick and star anise.

Bring the mixture to a gentle simmer.

Return the short ribs to the pan, along with any juices which have settled in the bowl.

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

Chop the pork into small pieces until it becomes pasty. Evenly combine the chopped meat and the ground pork in a bowl..
Add the ☆ ingredients to Step 1 in the order listed, then mix until they become pasty..
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..
Set the mixture from Step 2 in the refrigerator for about half day..
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..
Heat the vegetable oil in a pan, grill the meat from Step 5 to brown the surface and thoroughly cook through to the centers..
Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done..
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 theyre ready to be served..
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..
For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder..

In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice.

Give a big stir-fry to combine well.

Transfer the pork into a plastic bag and then add ginger and garlic slices.

The lengthier the fermentation, the dark and comfortable it is.

White texture is Shiro Miso, red is Aka Miso and bend of white and red is Awase Miso.