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豚バラと白菜のシャルキュティエール風|料理人城二郎さんのレシピ書き起こし

チャンネル登録者数
22.4万人
再生回数
1,812.6万回
動画数
168本

材料

  • Pork belly (block) : 160g
  • 白菜 : 1/4個
  • 玉ねぎ : 1/4個
  • トマト : 1/2個
  • ピクルス : 2個
  • 粒マスタード : 15g
  • 白ワイン : 200cc
  • バター : 10g
  • パセリ : 適量
  • 塩 : 適量
  • 白こしょう : 適量
  • 水 : 適量

所要時間

60分

手順

  1. 1) Cut vegetables 00:17

    Cut Chinese cabbage in half vertically and slice onions thinly.
    Shred the pickles and strip the tomatoes with hot water.

  2. 2) Prepare pork 01:43

    Make a cut in the fat of the pork.
    Cut in half and sprinkle with salt.

  3. 3) Cut tomatoes 02:31

    Remove the tomato seeds that have been stripped of hot water and cut into cubes.

  4. 4) 豚肉を切る 03:16

    豚肉の水気をしっかりと拭き取り、食べやすい大きさに切る。

  5. 5) 豚肉を焼く 03:33

    フライパンにオリーブオイルをひいて火にかける。
    豚肉を全面に焼き色が付くまで焼いたら取り出す。

  6. 6) 白菜を焼く 04:30

    5のフライパンに白菜を入れ、塩をふって焼く。
    全体に焼き色がついたら取り出す。

  7. 7) 玉ねぎを炒める 05:16

    Reduce heat to low, add butter and melt, add onions and salt and fry.
    When it turns amber, add white wine and boil over high heat.

  8. 8) Boil the ingredients. 05:50

    Put the pork and Chinese cabbage back, cover and simmer for about 3 minutes.
    After 3 minutes, bake the pork with the broth entwined, and when it is boiled, take out the pork and Chinese cabbage.

  9. 9) ソースを作る 07:02

    ピクルス、トマト、水を調整しながら入れる。
    粒マスタードを加え、全体を混ぜ合わせる。
    白こしょうをふり、お好みでパセリをかけたら完成。

  10. 10) 盛り付ける 08:00

    皿に白菜と豚肉を盛り、ソースを豚肉にかける。

Point

-Mustard may be in paste form.
・ In order to retain the umami, cook one frying pan without washing it.
・ You do not have to add topping parsley.
・ Be sure to strip the tomatoes before cooking.
・ You do not have to add white wine.


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