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パスタ（ねぎ塩豚カルビパスタ）｜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

ラード : 小さじ1
塩コショウ : 適量
豚ばら肉 : 90g
にんにく : 2片
長ねぎ青い部分 : 60g
(A)水 : 320㏄
(A)酒 : 大さじ1
(A)塩 : 小さじ1/3
(A)オイスターソース : 大さじ1/2
(A)旨み調味料 : 7振り
1.4㎜のパスタ : 100g
黒コショウ : 適量
ごま油 : 小さじ2

Time required

20minutes

Procedure

1) 下ごしらえをする 01:52
Cut the green part of the spring onion in half lengthwise and then diagonally.
Peel the garlic cloves, crush them and roughly chop them.
2) 具材を炒めてパスタを茹でる 03:17
Add the lard, pork belly, and salt and pepper to a frying pan and fry.
When fat comes out from pork belly, add 1 garlic and fry.
Add 1 green onion and stir-fry, and when the fire goes through, add (A).
Once boiling, add the pasta and cook for the indicated time.
Increase the heat according to the boiling time of the pasta to evaporate the broth.
Add sesame oil, mix and sprinkle with black pepper.
Boil until the broth is reduced to 1 to 1 and 1/2 tablespoons.
3) お皿に盛り付けをする 08:05
Place 2 on a plate and sprinkle with black pepper to complete.

Point

・If you don't have the green part of the green onion, you can use the white part.
・Chop the green onions diagonally instead of finely chopping them.
・Add the garlic after frying the pork to prevent it from burning too much.
・Add the sesame oil at the end to let the aroma stand out.
・It's delicious even if you add chili oil to change the taste.