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15minutes
レモンを、2枚薄切りにし、残りを絞り果汁を作る。
玉ねぎとにんにくをみじん切りにする。
豚肩ロース肉の筋を切り、塩と黒胡椒を振る。
フライパンにオリーブオイルをしき火をつけ、1の豚肩ロース肉を入れる。
蓋をして裏表3分ずつ焼いたら、お皿に取り出す。
豚肩ロース肉を焼いたフライパンで、1の玉ねぎとにんにく、薄切りレモンを炒め、レモン果汁を加え混ぜ合わせる。
Finish by topping 3 on top of 2.
・お酒にもごはんにもよく合い、キャンプなどのアウトドアにもおすすめ。
・豚肩ロース肉は、やや油の多いとんかつ用を使うとよい。
・黒胡椒はたっぷり使うと美味しい。
・ソースを作る際は豚肩ロース肉を炒めた時に出た油を利用し、足りない場合は少し油を追加する。
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