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Tonteki | Kenmasu Cooking's Recipe Transcription

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Cooking

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Ingredients

Pork loin : Three
garlic : 2 pieces
cabbage : Appropriate amount
oil : 2 tablespoons
ketchup : 1 tablespoon
Worcestershire sauce : 1 tablespoon
Soy sauce : 2 tablespoons
Liquor : 4 tbsp
sweet sake : 4 tbsp
sugar : 1 tablespoon
Chopped garlic : 1/2 tbsp
Chopped ginger : 1/2 tbsp
butter : 20g

Time required

20minutes

Procedure

1) Prepare the ingredients 00:58
Cut the cabbage into julienne, soak in water and drain.
Slice the garlic into 1mm width.
Put the pork in kitchen paper to remove excess water, cut it into a glove-like shape, put it in a vat, lightly salt and pepper, and sprinkle it with flour with a tea strainer.
2) Make the sauce 04:51
Add ketchup, Worcestershire sauce, soy sauce, mirin, sake, sugar, chopped ginger and chopped garlic to a bowl and mix well.
3) Bake pork 06:24
Add oil to a frying pan, add the garlic sliced in 1), and fry over low heat to bring out the aroma. When it turns golden brown, set it aside on a plate.
Add the pork prepared in 1) to the same frying pan and bake on both sides without moving too much.
Remove excess oil with kitchen paper, add the sauce from 2), and simmer.
When the sauce becomes thick, add butter, and when the butter melts, serve it on a plate, sprinkle with the fried garlic on a separate plate, and add the cabbage from 1) to complete.

Point

Freshly bought pork often has drip, so be sure to wipe off excess water with kitchen paper before cutting. If you neglect to do this, you will end up with pork that has a residual odor, so be careful.
By sprinkling the pork with flour as a pretreatment, the gravy is trapped when it is baked, and the sauce is easily entangled.