トンカツ（豚小間肉のカツ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 25minutes
#Italian
#Meat dish
#Complimented rice
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Porchetta | Transcription of the recipe by Hôtel de Mikuni
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Ingredients
- Boston butt loin (block) : 450-500g
- 塩胡椒 : 適量
- じゃがいも : 2個
- (A) にんにく : 1片
- (A) イタリアンパセリ : 3本
- (A) ローズマリー : 1本
- (A) オリーブ : 5個
- オリーブオイル : 大さじ1
Time required
90minutes
Procedure
-
1)
Cut potatoes
00:57
Wash the potatoes and comb them to the appropriate size.
-
2)
Cut the pork
01:39
Make a notch in the pork, open the double doors, and tap to cut the muscle.
Add salt and pepper, put (A) on it, wind it from the end and tie it with a thread. -
3)
Bake pork
05:30
Heat the olive oil in the skillet and add the pork.
Bake the entire surface and add potatoes.
Sprinkle salt and pepper on the potatoes and remove from the heat. -
4)
仕上げる
08:32
160℃のオーブンで60分焼き、切り分けたら完成。
Point
・ Chop garlic, olives, Italian parsley and rosemary in advance.
・ When baking in the oven, it is good to turn it upside down from time to time.
-It is recommended to use octopus thread as the thread.
・ It is also recommended to cool it, slice it into thin slices, and arrange it as a salad or pasta.
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