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パスタ（豚ばら肉とにんにく野菜パスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚ばら肉 : 100g
(A)醤油 : 小さじ5
(A)みりん : 大さじ1
(A)酒 : 大さじ1
(A)うま味調味料 : 10振り
にんにく : 3片
輪切り唐辛子 : 適量
オリーブオイル : 小さじ2
水 : 320㏄
塩 : 2つまみ
1.6 mm pasta : 100g
キャベツ : 100g
もやし : 100g
ラード : 4㎝～5㎝
小ねぎ : 適量
黒コショウ : 適量
卵黄 : 1個分

Time required

20minutes

Procedure

1) 下準備をする 02:03
Divide the pork belly into 4 equal parts and soak in (A).
Cut the root of the garlic, peel the skin, crush it and chop it finely.
Cut cabbage into pieces.
2) boil the soup 05:00
In a frying pan, add 2/3 of the garlic from 1 and 2/3 of the garlic cloves from 1, and fry until lightly browned.
When browned, add water and salt and bring to a boil.
3) パスタを入れて茹でる 06:12
When 2 boils, lower the heat, add the pasta, add the pork ribs from 1 together with the dipping sauce, and simmer over medium heat for 4 to 5 minutes.
Add cabbage and bean sprouts and boil while stirring to evaporate the moisture.
When the broth reaches 1-2 tablespoons, add the lard and mix it all together.
4) 盛り付けをする 09:20
Put the pasta on the plate first, and place the ingredients on top.
Add 1/3 of the garlic from Step 1, black pepper, green onion, and egg yolk to complete.

Point

・It is completed with one frying pan.
・You can easily peel off the skin of garlic by cutting the root and hitting it with a hard object such as a bottle.
・By boiling the pasta and pork belly together, the umami of the pork belly is transferred to the pasta, making it more delicious.
・Cabbage and sprouts are added later to leave a crunchy texture.
・If you like, you can omit raw garlic when serving.
・It's delicious even if you change the taste with mayonnaise if you like.