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Pasta with garlic and pork belly

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Who horse [cooking expert]

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Ingredients

pasta : 100g
Pork rose sliced meat : 60g
Garlic : 1 piece
water : 1ℓ
salt : 10g
Sesame oil : 2 tbsp
Mentsuyu (2-fold diluted) : 1 tablespoon
Black pepper : Appropriate amount
egg yolk : 1 piece
Chopped green onions : Appropriate amount

Time required

30minutes

Procedure

1) Preparation and boil pasta 01:42
Put water and salt in a pan and boil the water. Finely chop the garlic. Put the pasta in a boiling pan, submerge it, and boil it for 1 minute shorter than the indicated time.
2) Make the sauce 04:05
Add sesame oil to a frying pan, add garlic and sliced pork, and light. Fry the frying pan at an angle so that the garlic and pork rose slices are submerged in sesame oil. When the garlic is browned, reduce the heat to low, add boiled juice to emulsify, and fry until thickened.
3) Finish 06:12
Put the boiled pasta and mentsuyu in a frying pan and entangle the sauce. Sprinkle black pepper, mix lightly, serve on a plate, add egg yolk and chopped green onions, and it's done.

Point

Adding a lot of salt when boiling pasta makes the noodles chewy.
Garlic is delicious even if you use it a lot, but if you are worried about the smell, you should use one piece.
Boiled juice is added when emulsifying because the starch and gluten contained in the boiled juice play a role in helping emulsification.
If you twist the pasta on a plate, it will be served neatly, and at the same time, it will be served high to increase the heat retention effect and prevent it from cooling.