Salted water (for marinade):
Salt 2 teaspoons
Shao-hsing wine 1 tablespoon
Synthetic flavoring Small amount
Pepper Small amount
Stock 150cc

Garlic sauce:
Sweet soy-flavored sauce 2 tablespoons
Soy sauce 4-5 tablespoons
Sake 1 tablespoon
Vinegar Small amount
Synthetic flavoring Small amount
Oil 1 teaspoon

Sweet soy-flavored sauce:
Soy sauce 200cc
Sugar 200g
Sake 100cc
Welsh onion
Ginger root
Cinnamon
Star anise
Japanese pepper seeds

1. To make the sweet soy-flavored sauce, combine the soy sauce, sugar and sake in a pan and heat it over low heat. Add the Welsh onion, ginger root, star anise and Japanese pepper seeds and boil it down, then cool it.

2. Sprinkle the pork with salt and pepper and set it aside for a while.

3. Dip 2. in boiling water and then cool immediately in cold water.

4. Combine the ingredients for the salted water before hand, then cool it.

5. Place the pork along with the salted water equaling about 1/3 the weight of the pork in a vacuum-pack cooking bag, and vacuum pack. Heat it in a steam convection oven at 80℃ until the center temperature reaches 75℃. Then, rapidly chill it to a center temperature of 3℃ within 90 minutes. Store in a refrigerator at 0 - 3℃.

6. To serve, reheat the pork in a steam convection oven at 75℃ for 20 minutes and remove it from the bag. Thinly slice the pork and cut into 7-8cm-long strips. Place the them on a serving dish along with sliced cucumbers and pour the garlic sauce over them.

Note

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.