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豚の味噌漬け｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

pork loin : 2 pieces (100g x 2)
(A) Miso : 1 and 1/2 tbsp
(A) Mirin : 2 tablespoons
(B) sugar : 1 teaspoon
(B) Soy sauce : 1/2 teaspoon
(B) Umami seasoning : 3 to 4 swings

Time required

20minutes

Procedure

1) make miso sauce 00:19
Put (A) in a bowl and mix to dissolve the miso.
Add (B) and mix.
2) Prepare the pork loin 01:05
Wipe off the moisture on the surface of the pork loin with kitchen paper.
Make cuts in the white streaks and fat with the tip of a knife.
Lightly cut the red meat in several places.
3) pickled in miso sauce 03:08
Put 1/4 amount of 1 on each of the 2 sheets of plastic wrap and place 2.
Drizzle the rest of the miso sauce over each piece of meat and wrap it in plastic wrap to keep air out.
Soak for about 2 hours.
4) fry in a frying pan 04:38
Let the marinated meat sit at room temperature for 15 minutes.
Heat a large amount of oil (not listed) in a frying pan and add the pork loin.
Light the fire and grill the meat on low to medium heat for 2 minutes on each side, keeping the oil under the meat.
5) to make it rest 06:48
Take out 4 and put it in a bat, cover it with aluminum foil and let it rest for 4 minutes.
Cut into easy-to-eat sizes and serve on a plate to complete.

Point

・If water remains on the surface of the pork loin, the taste will be diluted and the familiarity will be poor, so do not omit it.
・If you cut the tendon of the pork loin, it will be easier to chew and it will cook better. Cut the fat to prevent it from shrinking or warping.
・By returning the meat to room temperature, it will cook better. If it is still cold, it will take longer to bake and cause dryness.
・Miso burns easily, and if it burns, it will taste bitter, so be careful when baking.
・Lastly, wrap the meat in aluminum foil to prevent it from being overcooked and stabilize the meat juices.