Tonteki ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

Make a cut at the boundary between the fat and lean pork loin that has been returned to room temperature, and cut the muscles on both sides.
Hit the surface with the back of the knife to make the thickness uniform.
Peel the garlic and cut into slices.

Sprinkle salt and black pepper on both sides of the pork loin.

Put the vegetable oil in a frying pan, add the garlic, and fry over low heat.
When baked to a golden brown color, remove only the garlic on kitchen paper and drain the oil.

Put the pork loin in 2 in the frying pan with the oil remaining in 3, cover it, and steam it on medium heat for about 3 minutes.
Turn it over, set it to medium heat over low heat, cover it in the same way, and steam it.
After baking, place on a warm plate and cover with aluminum foil.

Heat the frying pan of 4 over low heat, add (A) and mix, add butter and dissolve.
Increase the heat and simmer until thickened.

Add shredded cabbage to the meat on a plate, sprinkle the sauce on the meat, and sprinkle with garlic chips.