It is very convenient to make a lot of boiled pork and keep it in stock. If you boil it without adding salt, you can use the boiled water to cook rice.
Thin Sliced Meat?
Japanese food often uses thinly sliced meat. But in Finland, it is quite difficult to buy thinly sliced meat. These days, you can find thin slices of meat that are more suitable for ginger pork and stir-fries.[] Even though, most of the meat is still blocks. They are much cheaper, so of course we choose chunks of meat.
I could introduce a meat slicer, but I don’t have the storage space or I don’t know if I can keep it clean, so I haven’t bought one yet.
It’s been three years since I came to Finland. I have been using a knife to make thin slices of meat all the time. Juhani and I divide the work between cutting and wrapping, but it is quite tedious.
The pork that we bought to make thin slices was about to expire, and we still didn’t have the energy to cut it into thin slices, so we boiled it and it became a big hit for us.
Pork Parts in Finland
Here is a website that explains the parts of pork in Finland.
Compared to the Japanese categorization, it’s quite detailed and gives a sense of the history of pork culture.
I often use Kyljysselkä, which in Japan would be called loin or shoulder. It has just the right amount of fat and is reasonably priced at only 6 euros per kilo.
It is sold in chunks of about 2 kilos, and I use a knife to cut it into thin slices.
I also like etuselkä, which is sometimes sold at a discount. In Japan, it is the shoulder part. It comes with bones, skin, and fat, but you can still buy it for about 4 euros per kg. It’s unbelievable cheap. It often comes in during the sale season, and I always buy several kilos.
Kyljysselkä and etuselkä both have a good amount of fat and are perfect for boiled pork.
For Meal Prep
When making boiled pork, cut it into 200g portions for one person and boil it. This way, it is convenient for making meal prep and store. I use a large pot and boil about 2 kg at a time. If you store them in the boiling water, they will keep fine for 3-4 days. I don’t know how long it will keep, though, because that’s how long I eat it every time.
The great thing about this boiled pork is that it can be arranged in many ways.
If you boil the pork on Sunday and spend the weekdays arranging the boiled pork, you can enjoy a gorgeous meal with great ease. Personally, I’m looking forward to the final cooked rice.
Recipe
Boiled Pork for Salads, Seasoned Rice, and Omelets
- pork 1000 g
- water
- garlic 10 g
- ginger 10 g
- whole black pepper 1/2 Tbsp
- Pork with a little fat is recommended.
- Boil it for 1 hour to make it still a bit firm, and boil it for 2 hours to make it soft and tender.
- Cut the pork into 200g chunks.
- Place the pork in a pot and add enough water to cover the meat.
- Bring to a boil over medium heat and remove any lye.
- Add garlic, sliced ginger, and black pepper.
- Boil over low heat for 1 to 2 hours with lid on. Check the amount of water as needed so that the pork is always covered.
- Place the pork in a pot and add enough water to cover the meat.
- Bring to a boil over medium heat and remove any lye.
- When the water has evaporated, add garlic, sliced ginger, and pepper.
- Boil over low heat for 1 to 2 hours. Check the amount of water as needed so that the pork is always submerged in the water.
- If you want to slice it, you can refrigerate it once to cut it nicely.
- Goes well with these dressing.
Aromatic Soy Sauce Dressing with Spring Onion and GingerThis is a delicious savory soy sauce dressing with lots of green onions. The flavor of ginger enhances the taste.pieceofoishi.com2022.02.24Peanut Dressing: Chinese-Style Sauce with Peanut ButterThis is a Chinese-style dressing made with unsweetened peanut butter. It is perfect for boiled pork, steamed chicken, and salads.pieceofoishi.com2022.02.24
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