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ローストポーク｜Aosトラットリアさんのレシピ書き起こし

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Aosトラットリア

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Ingredients

豚肩ロース : 500g
Water (Brown liquid) : 200CC
Salt (brown liquid) : 10g
Sugar (brown liquid) : 10g
Bay leaf (Brown liquid) : 1枚
Rosemary (Brown liquid) : 2枚
じゃがいも : 3個
ローズマリー : 2枚
ローリエ : 1枚
にんにく : 3かけ
オリーブオイル : 大さじ1
塩 : 適量
胡椒 : 適量
白ワイン : 30ml
バター : 15g
はちみつ : 10g
レモン汁 : 10g
マスタード : 10g

Time required

90minutes

Procedure

1) Cut vegetables 02:09
Cut the potatoes into pieces that are easy to eat. Crush the garlic.
2) Wipe off the water from the meat 02:34
Lightly wipe the chicken breast with the bran liquid and sprinkle with black pepper on both sides.
3) Bake meat 02:50
Add olive oil to a frying pan and warm it, then add two types of meat and bake. Add garlic and herbs, and when the aroma comes out, take them all out.
4) オーブンで加熱する 04:19
Put potatoes in a frying pan, fry lightly, and spread on the top plate. Place two types of meat, rosemary, bay leaf and garlic on top, sprinkle with olive oil and bake in an oven preheated to 160 degrees for 30 minutes.
5) 裏返す 05:14
一度天板を取り出し、お肉をひっくり返す。再度オーブンに入れて15分焼く。
6) 余熱で火を入れる 05:42
お肉の中の温度を確認して、オーブンの余熱で火を入れる。
7) Make the sauce 06:30
フライパンにバター、はちみつを入れて溶かし、白ワイン、マスタード、レモン汁、塩を入れて混ぜ合わせる。
8) 仕上げる 07:25
Sprinkle salt and pepper on the potatoes, serve on a plate, cut the meat into pieces that are easy to eat, and place on the plate. Complete with olive oil.

Point

・ For salt pork, put pork shoulder loin, 1% salt by weight of meat, laurier, olive oil, garlic, and pepper in a bud and soak in the refrigerator overnight.
・ For the brine solution, put chicken breast, 200CC of water, 10g of salt, 10g of sugar, 2 rosemary and 1 bay leaf in a plastic bag and soak in the refrigerator overnight.
・ If you don't have time, you can soak for 2 to 3 hours.
・ When using salted butter, do not use salt.