Marinade in salt and bonito flakes - the day you make it, all you have to do is cut and fry. It's super simple! The bonito flakes and salted pork combine in an excellent flavor synergy in this delicious Japanese-style bacon.
Wipe excess moisture and rub in the salt with the pork still in block form. Cover the top completely with bonito flakes.
Wrap completely, making sure there are no openings. Store in the refrigerator for 1 to 3 days. Make sure not to exceed the meat's expiration date. This isn't for extended periods of storage.
Unwrap, and with the bonito flakes intact, cut to preferred thickness (about 5-8 mm). Fry until golden brown on medium heat, no oil necessary.
Add black pepper if desired to finish and serve.
A quick variation. Add a bit of bonito flakes (not listed), soy sauce, and mirin to the pan for "bonito pork".
Letting it marinate for 3 days brings out the richness of the flavor and tenderizes the meat!
Story Behind this Recipe
I tried making a pork where, unlike regular salted pork, you don't wash away the salt. Just sauté and eat, and the saltiness is contained while the smokey taste of the bonito flakes brings out its richness. Japanese-style bacon with a great scent.
Marinate for 3 days to increase the rich flavor! Unlike salt pickled pork or salted pork, you can cook this without washing away the salt and the concentration is adjusted through cooking so it doesn't become too salty. For the bonito flakes, use the thinly-cut soft type (so that it coats the pork when cooking and you can eat it together).