Grilled food (balsamic sautéed pork) | Recipe transcription from Tomomi Ogura's Italian professional training course

豚ロースの筋切りをする。
下味の塩(分量外)を振って馴染ませておく。

玉ねぎを薄くスライスする。
フライパンにオリーブオイルを引いて、あめ色になるまで炒める。

Add crushed garlic and olive oil to another frying pan and heat.
Cut the broccoli into bite-sized pieces and boil for about 1 minute and 30 seconds.
When the garlic smells, add the broccoli, sprinkle with a little salt (not listed), and stir-fry.

Heat olive oil in a frying pan.
Sprinkle flour on all sides of 1 and fry starting with the fat.
When the fat is browned, throw away the oil and fry on one side over medium heat.
Once one side is browned, flip it over and cook over high heat.
When both sides are seared, wipe off the oil with kitchen paper and add balsamic vinegar.
Add chicken bouillon (2) and bring to a boil over medium-high heat.
Cook until the water evaporates and the balsamic vinegar coats the meat.

お皿に4の豚ロースを盛り付ける。
ソースの残ったフライパンにローズマリーを加えてソースと絡ませ、豚ロースにかける。
4を添えたら完成。