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焼き物（五香粉の焼き叉焼）｜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

豚ロース肉(ブロック) : 400g
にんにく : 1片
生姜 : 5g
(A)砂糖 : 大さじ4
(A)醤油 : 大さじ4
(A)酒 : 大さじ2
(A)甜麺醤 : 小さじ1と1/2
(A)オイスターソース : 大さじ1/2
(A)旨み調味料 : 5振り
(A)五香粉 : 小さじ1/3
サラダ油 : 適量

Time required

25minutes

Procedure

1) 豚ロース肉をタレに漬ける 02:47
Prick the whole pork loin with a fork and put it in a bag.
(A) Add grated garlic and grated ginger, rub well and leave to marinate at room temperature for 1 to 1 hour and 30 minutes.
2) 豚ロース肉を焼く 04:59
Place 1 pork loin and sauce in a bowl.
Heat salad oil in a frying pan and fry the entire pork loin until the surface is browned.
When the whole is browned, transfer to a heat-resistant container, cover with plastic wrap and heat in the microwave for 3 minutes and 30 seconds.
After heating in the microwave, wrap it in aluminum foil and put it in a mitten to keep it warm for 20 minutes.
3) タレを煮詰める 07:31
Heat the sauce in a frying pan, and simmer while stirring until it thickens.
4) お皿に盛り付けをする 07:58
2の豚ロース肉を切り、お皿に盛り付け、3をかけて完成。

Point

・Leave the pork loin at room temperature as it will not be cooked through when grilling.
・If the pork loin is too burnt, wipe it off with kitchen paper and bake.
・If you don't have mittens, wrap it in a towel to keep warm.
・ Immediately after grilling the pork loin, the broth will come out, so it is necessary to keep it warm.
・Because the sauce is pickled raw pork loin, it needs to be heated.
・It's also delicious with mustard if you like.
・The taste is strange and it's delicious even if you put chili oil on it.
・The soaking time is not included in the required time.