Steak (pork steak with mushroom cream) | George George's recipe transcription

Cut the pork shoulder loin into 1.5-2cm thick pieces (approximately 140g).
Sprinkle salt on both sides and wrap with plastic wrap.
Remove the stems from the shimeji and maitake mushrooms and loosen them with your hands.
Remove stems from shiitake mushrooms and slice into bite-sized pieces.
Finely chop the shallots and garlic.

Wash the rice and put it in the pot.
Add water, bring to a boil, stir and simmer over low heat for 13 minutes.
Turn off the heat and steam for 13 minutes to cook.

Wipe off the water from the pork shoulder loin from step 1 with kitchen paper.
Apply oil (not listed) to a frying pan and grill the oily sides over medium to high heat.
Cook each side for 2 minutes, and repeat until browned.
When it is browned, take it out, cover it with aluminum, and cook it with residual heat.

Wipe off the oil and dirt on the frying pan from step 3 with kitchen paper.
Drain the oil and sauté the shimeji mushrooms, maitake mushrooms and shiitake mushrooms from Step 1.
When it is browned, move it to the edge, add butter and the shallots from step 1 to the empty part, and fry over medium to low heat.
When the aroma comes out, mix the whole and add white wine and boil it down.

水分がほとんどなくなったタイミングで生クリームを加えて弱火でとろみが出るまで煮込む。
煮込んでいる間に、パセリを刻んでおく。
とろみが出てきたら、塩と黒こしょうを加えて味を調え、軽く煮込み、レモン汁を加えて混ぜ合わせる。

5にパセリを加えて混ぜ合わせる。
3を加え、ソースを全体に絡ませる。
蓋をして弱火で1～2分蒸し、金串で火の入りを確認する。
お皿に盛り付け、ソースをかけて、パセリ、黒こしょうを振ったら完成。