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ハンバーガー（豚肉のファルシと目玉焼きのハンバーガー）｜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) : Approximately 350g
(A)ドライプルーン(種なし) : 6個
(A)赤ワイン : 80cc
塩 : 小さじ1/2
胡椒 : 適量
スライスベーコン : 4～6枚
オリーブオイル : 小さじ2
バンズ : 1個
無塩バター : 10g
レタス : 適量
目玉焼き : 1個

Time required

80minutes

Procedure

1) Soak the plain 01:48
Add (A) to a bowl and soak for 15 minutes.
2) Preparing pork shoulder loin 02:53
Make a cut in the pork shoulder loin and open it.
Tap the thick part to stretch it and remove the blood.
Make several cuts in the sinew and cut the sinew.
3) 巻く 04:17
Sprinkle salt and pepper on 2, crush 1 and place on top.
Wrap it so that 1 is on the inside and wrap bacon around the outside.
4) brown 06:54
Add olive oil and 3 to a frying pan and fry over high heat until browned all over.
5) 焼く 08:18
Pour the pickling sauce from Step 1 over Step 4 and bake in an oven preheated to 170 degrees for 40 minutes.
When there are 5 to 6 minutes left in the baking time, take them out, sprinkle the sauce all over, and cook for the remaining time.
Insert a bamboo skewer for about 10 seconds, and if no red juice comes out from the hole, cover with aluminum foil and leave for 10 minutes.
6) 挟む 10:27
Cut 5 into bite-sized pieces.
Spread unsalted butter on the inside of the toasted buns, then put the lettuce and chopped pieces on top.
Pour the sauce from step 5 on top, top with the fried egg, and top with the sauce from step 5 again.
Complete by sandwiching between buns.

Point

・Ingredients for fal'Cie are listed in amounts for 2 to 3 people, and ingredients for burgers are listed in amounts for 1 person.
- Lightly toast the buns before using.
- After wrapping the bacon in step 3, if it doesn't come together well, you can tie it with string.
・Step 4: Fry the bacon with the wrapped end facing down.