冷やし中華（平はるさめの冷やし中華）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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Roast pork | Transcript of the recipe by Hôtel de Mikuni
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Ingredients
- 豚肩ロース肉 (ブロック) : 450g
- ミニトマト : 10個
- オリーブ : 10個
- Anchovy : 4
- にんにく : 2片
- 塩胡椒 : 適量
- パセリ : 適量
- オリーブオイル : 大さじ2
Time required
40minutes
Procedure
-
1)
Get ready
01:10
Finely chop the anchovies and sprinkle the pork with salt and pepper.
-
2)
Bake pork
02:10
Heat a frying pan over high heat and add half the amount of olive oil.
Add pork, brown the surface, and cover.
Bake on low medium heat for 20 minutes, turn off the heat and remove. -
3)
Put the pork to sleep
07:11
Wrap the whole pork in aluminum foil and let it sit at room temperature.
-
4)
ソースを作る
07:23
2のフライパンに、残りのオリーブオイルをひく。
にんにく、アンチョビを入れ、中火で炒める。
ミニトマト、オリーブ、3の肉汁を入れ、焼く。 -
5)
仕上げる
09:35
豚肉を適当な大きさに切り、皿に盛り付ける。
ソースにパセリを加えて混ぜ、かけたら完成。
Point
・ It is recommended to return the pork to room temperature in advance.
・ When sprinkling salt and pepper on pork, sprinkle a lot.
・ When grilling pork, it is advisable to sprinkle the broth on occasion.
・ Be careful not to burn the anchovies.
・ It is good to cook the cherry tomatoes carefully.
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