Roast pork with rice and bok choy 叉焼飯(風)

Roast pork with rice and bok choy 叉焼飯(風), a photo by naotakem on Flickr.

チャイナタウンか中華スーパーで出来合いの叉焼を買ってご飯に添えて簡単に、と思っていたら売り切れだったり店が閉まっていたりで、結局豚バラ肉を買って翌日に自作してしまった、という一品です。（当日は外食しました）

The initial idea was to buy some roasted pork belly at a Chinese supermarket or a shop in Chinatown and just have it with some rice for an easy dinner - but by the time we got to the stores they were either sold out or closed. So instead, we bought a pound of pork belly and roasted the pork at home on the next day. (We ended up eating some noodles that day)

豚バラ肉は上の写真のように皮に格子状に切れ目を入れ、そこにニンニクの薄切りを挟んだら全体に塩コショウをたっぷり擦り込み、低温（250°F＝121℃）のオーブンで時々醤油と酒、ハチミツを合わせたものを塗りながら１時間〜１時間半ほど焼きます。油を落としながら焼くのでグリルパン等を使えばひっくり返す必要もなく出来ます。

To prep the pork belly, cut the skin and fat into a cross hatch and inserted thin slivers of garlic into the incisions, then rubbed in plenty of salt and black pepper all over the meat. Placed it into a 250F oven to roast it slowly at low temperatures for about an hour to an hour and a half. The idea is to slowly render the fat on the top out and baste the flesh so if you use a grilling pan there's no need to flip the meat over. For flavor, occasionally basted the meat while cooking with a mix of soy sauce, sake, and honey.  

上のようにいい焼き色がついて、中の温度が150℉（66℃）になったら出来上がり。オーブンから出してアルミホイルに包み、寝かしておきます。その間に白米を炊き、チンゲンサイをさっと塩ゆでしたものを用意します。冒頭の写真のように、ちょっと厚めに切った豚肉とチンゲンサイを添えて叉焼飯の出来上がり。

Once you achieve a nice, glazed color on the outside and an internal temperature of 150F, the pork is done - remove from the oven, wrap it with foil and set aside to rest. Used that time to cook the rice and blanch some bok choy (in lightly salted water). Serve thickly sliced pork with the rice and bok choy like the photo the beginning for a satisfying one-plate dish.