Slow-marinated, rewarding pork loin in sago-hachi pickle
When you want to spend a relaxing time at home,
having a meal that you put a little extra effort into makes you feel centered.
On such a day, I made pork loin in sago-hachi pickle.
First, let's start with the preparation.
Soak the pork loin in brine and take a little time to make it tender.
It's wonderful how this little extra step makes such a big difference in the final result.
After lightly wiping off the moisture,
put the sago-hachi pickling base and the salt for light pickling into a bag together with the meat.
As you let it blend in the bag, a faint aroma starts to rise,
and it already looks delicious at this point.
Then, cook it at 58°C for 3 hours using low-temperature cooking.
It takes time, but the nice thing is that you can leave it mostly unattended.
While it is slowly cooking, it's time to relax.
I kind of like this kind of "waiting cuisine" too.
Once cooked, let it cool down and put it in the refrigerator.
Let it marinate slowly for about half a day.
I look forward to the flavor soaking in, just as much as the time it takes.
the enzymes are still actively working, making the meat tender.
Once it has cooled thoroughly, slice it thickly and plate it.
Use the remaining sango-hachi instead of sauce.
It is tender, moist, and satisfying in every bite.
A gentle saltiness with a subtle, spreading umami.
Simple, yet a slightly special dish.
It doesn't require too much effort, but it still feels like a real treat.
I feel like just having an appetizer like this makes time at home a little richer.