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Stewed salted pork with only the moisture of new onions | Aos Trattoria's recipe transcription

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Aosトラットリア

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Ingredients

onion : Four
豚肩ロース : 500g
(A) Rosemary (for boiling) : 1 branch
(A) Laurier : 1枚
(A) Grain pepper : 10粒
にんにく : 1片
白ワイン : 50ml
オリーブオイル : 適量
塩 : 適量
ローズマリー(下味用) : 1枝
こしょう : 適量
イタリアンパセリ : 適量

Time required

90minutes

Procedure

1) Season 02:47
Place boston butt loin on a vat and sprinkle with salt.
Sprinkle with rosemary (for seasoning), sliced garlic and olive oil, and knead well.
Wrap it and let it sit in the refrigerator overnight.
2) Bake boston butt 05:03
Bring 1 to room temperature and bake in a frying pan with olive oil over medium to high heat.
Remove the garlic before it burns, and remove it when the surface of the boston butt is browned.
3) Fry the onions 05:55
Lightly wipe the surface of the frying pan with kitchen paper.
Sprinkle olive oil in a frying pan, add sliced onions and white wine and fry.
4) Stew 06:44
Put 2 back in 3 and cover with onions.
Add salt (A), cover and simmer over low heat for 1 hour.
5) 盛り付ける 07:53
Sprinkle with salt to adjust the taste.
Serve onions and pork shoulder loin cut to the desired thickness on a plate.
Sprinkle with olive oil, pepper and Italian parsley to complete.

Point

・ If you like fat, you can use pork belly instead of pork shoulder loin.
・ Garlic may be a tube.
・ The rosemary may be dried rosemary or herb mix.
・ When seasoning, the amount of salt to sprinkle on boston butt is about 1% of the amount of meat.
・ Sake may be used instead of white wine.