ポークステーキ｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
- Pork (for pork saute) : 2枚
- 塩 : 適量
- 薄力粉 : 適量
- しょうゆ(下味用) : 小さじ1/2
- サラダ油 : 大さじ1～2
- (A)粒マスタード : 大さじ1
- (A)しょうゆ(ソース用) : 大さじ1
- (A)酒 : 大さじ1
- (A)みりん : 大さじ2
- (A)砂糖 : 小さじ1/2
- (A)好みでにんにくすりおろし : 1/2片
Cut the streaks between the lean and fat of pork (for pork saute) at about 10 places on both sides with a kitchen scissors.
In addition, make shallow cuts in a grid pattern on both sides.
If the pork has a thick part, tap it by hand to stretch it and restore it to its original shape.
Lightly rub salt on both sides of the pork.
Apply salty soy sauce to the surface that will be on top when served.
Lightly sprinkle cake flour on both sides.
Bake pork and put it in a bat
Heat the salad oil in a warm frying pan.
Bake the pork over medium heat for about 3 minutes with the soy sauce-coated side down.
When it becomes brown, turn it over and bake on low medium heat for about 2 minutes.
Raise it in a vat and let it sit for 1-2 minutes to soothe the gravy.
Wipe off any dirt or excess oil on the frying pan when the pork is baked. Leave an appropriate amount of oil.
Heat a frying pan over medium heat, add (A), and simmer until thickened.
Put 3 pork on a plate and sprinkle 4 on it.
・ Ingredients for 2 servings.
・ For pork (for pork saute), we recommend the part of the loin that contains the fat and the shoulder loin.
・ Bring pork to room temperature before cooking.
・ By cutting the muscles, the pork will not shrink and the texture will improve.
・ At the end of the pretreatment, the pork is returned to its original shape by hand to give it a better texture.
・ When rubbing salt into the pork, let it blend in so that the salt also enters the notch.
・ By applying salty soy sauce to pork, there are effects such as "the taste is firmly added", "the smell of meat disappears", and "the color is baked in a short time".
・ If you sprinkle the oil accumulated in the frying pan on the pork during baking, it will be beautifully browned.