ローストポーク｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 さんのレシピ書き起こし

肉全体をフォークで刺す。
塩をすり込み、10～15分置く。
玉ねぎは芯を取り、薄切りにする。
じゃがいもは3～4等分に切る。
にんにくは潰し、芽を取る。

Put olive oil on the frying pan.
Add meat and garlic and fry.
Remove the garlic when you can smell it.
Turn off the heat and put the onion under the meat and the potatoes around it.
Add the garlic and bay leaves and turn on the heat.
Add sake, cover, and simmer over low heat for 15 minutes.
Flip the meat over and steam for another 20 minutes.

Turn off the heat, take out the potatoes first and serve.
Cover again and steam over residual heat for 10 minutes.
Take out the meat and cut it into suitable sizes.
Each dish is served, and finished with grainy mustard and coarsely ground black pepper.