大葉肉漬け｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Cut the green onions in half vertically and slice them diagonally.
Cut ginger into julienne with skin.
Cut off the stem of the perilla and cut it into julienne.
Cut the thinly sliced pork belly into 4-5 cm widths.

Put the green onions and ginger from 1 in a container, add (A) and mix.
Then add (B) and mix.
Cover and keep in the refrigerator.

Heat salad oil in a frying pan, add thinly sliced pork belly, and bake on medium high heat.

豚バラ薄切り肉に火が通り余分な油が出たら、2に加える。
全体を混ぜ合わせ、水気を切った大葉を散らし、いりごまをふりかける。
蓋をして冷蔵庫で30～40分程度冷やす。