| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of boiled pork capable of obtaining, even in a case where a pork chunk is boiled, a succulent texture borne inherently by pork (juicy texture) due to the infiltration of a seasoning liquid through the interior thereof.SOLUTION: The provided method includes at least a first boiling step of boiling a pork chunk provided as a raw ingredient of boiled pork (step 1), a first shower cooling step of cooling the pork chunk by showering, with cooling water, the pork chunk boiled at the first boiling step (step 2), and a second boiling step of boiling, at a temperature higher than the heating temperature of the first boiling step, the pork chunk having completed the first shower cooling step (step 3). |
