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サラダ（豚肉とブロッコリーのサラダ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

Pork shoulder loin (block) : 350-400g
ブロッコリー : 1個
お湯 : 1.5L
塩 : 小さじ2
(B) grain mustard : 大さじ2
(B) Olive oil : 大さじ2
(B) White wine vinegar : 大さじ1
(B) grated garlic : 少々
(B) Soy sauce : 小さじ1
茹で汁 : 適量
(A)塩 : 適量
(A)黒胡椒 : 適量

Time required

75minutes

Procedure

1) cut the broccoli 01:04
Cut the broccoli in half and separate the florets and stalks.
Cut the stem in half and remove any damaged parts.
2) Prepare pork shoulder loin 01:43
Remove the blood and excess fat from the pork shoulder loin.
Sprinkle (A) on both sides and let it blend.
3) simmer the ingredients 02:22
Boil water in a pot, add salt and 2 and heat.
Add 1 and simmer over low to medium heat for 30 minutes.
Turn ingredients over and simmer for 30 minutes.
Turn off the heat and remove the broccoli to a vat to cool.
Put the pork shoulder loin in the pot and cover it with a lid, and preheat to cook.
4) 材料をほぐす 04:31
豚肩ロース肉を食べやすい大きさに手でほぐす。
5) 和える 05:16
Put (B) in a bowl and mix.
Add broccoli and 4 and mix.
Add the boiling water and serve on a plate to complete.

Point

・Enter the amount for 4 people.
・White wine vinegar can be substituted with rice vinegar.
・In step 3, once the broccoli is as soft as you like, you can take it out first.
・Use about 2 spoonfuls of the boiling water in step 5.
・Add salt, pepper, and boiled Chinese noodles to the broth, bring to a boil, and add salad as a topping to make ramen. You can add mixed beans or tomatoes if you like.