蒸し暑い仕事帰り、カリカリに焼いた豚バラ肉に特製ソースを和えて、ワイルドにいかが?
ビールが進みますよ!
材料(2人分):
豚バラ肉(厚さ1.5cmのものを2枚)300g
赤タマネギ 1個
タマネギ 1個
ニンニク 10かけ
長ネギ 1/2本
ジャガイモ 1個
ズッキーニなど、その他お好みの野菜
ローズマリー(他のハーブでも可)
刻みニンニク大さじ2
赤ワイン大さじ2
バター5g×2個
ソース:醬油大さじ2、とんかつソース大さじ2、オリゴ糖大さじ2、マスタード小さじ1/2
- 豚バラ肉はキッチンペーパーで水気を拭き取る
- 豚バラ肉の両面に包丁で切れ目を入れ、塩、コショウ、オリーブオイルをまぶし、刻んだニンニクとローズマリーをふりかけて20分漬けておく
- フライパンに油を敷き、刻んだ野菜を焼いて塩を軽く振る
- フライパンにバター5gを溶かし、豚バラ肉を強火で両面よく焼き、焼き色がついたら赤ワインをかける
- ソース(醬油大さじ2、とんかつソース大さじ2、オリゴ糖大さじ2、マスタード小さじ1/2)をかけてよく和える
- 仕上げにバターをもう1個入れて和える
- 焼き野菜と肉を食べやすい大きさに切って盛りつける
豚バラ肉に切れ目を入れると、ソースの味が肉によく染みこみ、肉が焼けて反り返るのも防げます。
とんかつソースの代わりに、市販のステーキソースでもお試しを!
この記事はハフポスト韓国版に掲載されたものを翻訳しました。
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