Homemade Pickled Rakkyo (Scallions) and Pork Jowl with Rakkyo Sauce
ID: f8933cdb...
This recipe features crunchy, homemade pickled rakkyo, carefully salt-cured and steeped in a mixture of sweet vinegar and rock sugar. We also show you how to use the pickled rakkyo and its pickling liquid to create a juicy, sweet-and-sour sauce for seared pork jowl (tontoro).
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🍳 Cooking Flow
Salt-cure the rakkyo for 4 days and de-salt if necessary. → Trim both ends, peel the outer skin, and place in a storage container. → Pour in boiled and completely cooled sweet vinegar and rock sugar, then pickle for 20 days. → Sear the pork jowl, then add finely chopped rakkyo and pickling liquid to create a delicious sauce.
Cooking Steps
Brief Cooking Order
Salt-cure the rakkyo for 4 days and de-salt if necessary. → Trim both ends, peel the outer skin, and place in a storage container. → Pour in boiled and completely cooled sweet vinegar and rock sugar, then pickle for 20 days. → Sear the pork jowl, then add finely chopped rakkyo and pickling liquid to create a delicious sauce.
Introduction
This recipe features crunchy, homemade pickled rakkyo, carefully salt-cured and steeped in a mixture of sweet vinegar and rock sugar. We also show you how to use the pickled rakkyo and its pickling liquid to create a juicy, sweet-and-sour sauce for seared pork jowl (tontoro).
Step 1
【Pickled Rakkyo】Wash 1kg of fresh rakkyo with water to remove all dirt.
Step 2
【Pickled Rakkyo】Place the rakkyo in a container, sprinkle with about 150g of salt, and coat thoroughly.
Step 3
【Pickled Rakkyo】Place a weight of about 1kg on top, cover, and let sit for several days (4 days in the video).
Step 4
【Pickled Rakkyo】Remove the weight and taste. If it is too salty, soak in water for about 1 hour to de-salt.
Step 5
【Pickled Rakkyo】Drain the water, trim both ends of the rakkyo, and peel off one layer of the outer skin.
Ingredients List
Important Notes
💡 Be careful not to peel too much of the rakkyo skin; only remove the outermost layer to ensure there is enough left to eat.
⚠️ Make sure the sweet vinegar liquid is completely cooled before pouring. If added while hot, the rakkyo will lose its crunchy texture.
🍳 The combination of the rendered fat from the pork jowl and the acidity of the rakkyo creates a sauce that is both refreshing and deeply flavorful.
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