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豚肉の白インゲン豆｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

Pork (shoulder loin chunk) : 500g
塩 : 適量
こしょう(白) : 適量
白ワイン : 150cc
にんにく(潰す) : 1片
White kidney beans (boiled) : 1 pack (380g)
mustard : 適量

Time required

40minutes

Procedure

1) prepare the pork 01:33
Sprinkle pork generously with salt and pepper.
2) Cook 02:03
Place the skillet on high heat and sear the meat on the fat side.
Thoroughly brown all sides of the meat.
When all sides are browned, reduce heat to medium and cook again.
Reduce heat and add white wine and bay leaves.
Cover and simmer over medium-low heat for 20 minutes.
Turn the meat over several times during cooking to pour the broth over the meat.
3) finish 06:40
Add white beans and garlic to the frying pan from Step 2.
Taste and adjust the flavor to your liking with salt and pepper.
Cover and simmer over medium-low heat for 15 minutes.
Turn the meat over several times during cooking to pour the broth over the meat.
Remove meat from pan and cut to desired thickness.
Boil the remaining broth in the frying pan and turn off the heat.
4) 盛り付ける 09:15
Place the beans on a plate and place the meat on top.
Complete with mustard.

Point

・The portion is for 4 to 5 people.
・A series to learn from Georges Auguste Escoffier, the father of modern French cuisine.
・Originally, meat on the bone is used, but pork (shoulder loin chunks) is used.
・It is easy to cook with a frying pan and a lid without using a pot or oven.
・Because the pork is grilled over high heat, the salt and pepper tends to come off easily, so use plenty of salt and pepper.
・When grilling each side of the meat, even if smoke appears, keep the heat on high until the meat is browned.
・When the water content is low, add water while cooking.
・By sprinkling the broth over the meat in the middle of cooking, the flavor permeates inside.
・If oil does not come out from the meat, add 2 teaspoons of olive oil (not listed).
・Add cilantro, cheese, or French bread to your liking.