赤ワイン煮込み（豚バラ肉の赤ワイン煮込み）｜だれウマ【料理研究家】さんのレシピ書き起こし

Place a piece of plastic wrap on the block of pork belly, lightly tap the entire surface with a rolling pin, then cut into 4 equal parts and place in a bag.

Slice the onion thinly so as to break the fibers.
Lightly wipe the mushrooms, cut off the stalks and slice thinly.
Crush the garlic with the back of a knife, and tear the maitake mushrooms while kneading them with your hands.
Add the chopped vegetables to the bag from Step 1, knead until the whole is absorbed, remove the air, tie the bag and let it rest in the refrigerator for 1 hour to 1 day.

Remove only the meat from the bag in step 2, sprinkle with salt (for meat), place the meat in a frying pan with the fat side down, turn over and grill over medium heat until the entire surface is browned.

厚切りベーコンをみじん切りにする。
3のフライパンの肉から出た脂を軽く拭き取り、2の野菜と厚切りベーコンを入れる。
塩(野菜用)を加え、弱火～中火で野菜が色づくまで炒める。
玉ねぎが薄い飴色になったら、フライパンの端に具材を寄せる。

Add (A) to the empty part of the frying pan from step 4 and burn the sugar to make caramel.
When it starts to smell bitter, mix it with the vegetables that have been pushed to the side.
Add the cake flour and mix well, then add (B) and 3 and simmer over low heat while turning the meat over and pouring the sauce over until the sauce thickens.
Check the taste and if the sourness of the red wine is moderately flying, add butter and let it blend.

5をお皿に盛り付け、ソースをかける。
お好みで生クリームを回しかけ、ドライパセリをかけたら完成。