【ほぼ放置で作れて失敗しない！】ローストポーク　粒マスタードソース

【ほぼ放置で作れて失敗しない！】ローストポーク　粒マスタードソース

Roast pork with grain mustard sauce 200g pork shoulder loin (block) 2g salt Coarsely ground black pepper (appropriate amount) 1-1.2% of the weight of the meat is the right amount of salt. If you want to pair it with alcohol or like a strong flavor, sprinkle 1.2% (2.4g) of salt. Rosemary is an herb that goes well with meat dishes. If you put it on the pork, it will eliminate the smell of the meat and make it more delicious. Appropriate amount of olive oil If you cover it with plastic wrap, the oil will spread more evenly throughout. If you leave it in the refrigerator for more than an hour in this state, the flavor will penetrate to the inside. An hour has passed. Heat the frying pan over medium heat. Brown the surface of the pork shoulder loin. This will prevent the meat juice from leaking out. The fat of the pork will also drip off moderately, making it easier to eat. After quickly frying the whole thing, remove it. Place the pork in a heat-resistant bag. Add the rosemary as well. Close the bag, squeezing out as much air as possible. This time, we will be cooking in a water bath, so the bag needs to be heat-resistant. If the bag is not heat-resistant, it may melt during the water bath, so be careful! (I used an air wrap this time) This time, I will use a rice cooker for simplicity. Pour boiled water at 100°C into the rice cooker up to the third cup. When you pour in the hot water, the temperature will drop to about 70-80°C. While maintaining this temperature, boil the pork. (If you don’t have a rice cooker, use a pot.) Heat in warm mode for 60-90 minutes. (If you use a pot, keep it warm on very low heat.) 60 minutes have passed. Check the situation every 30 minutes to be sure. If a little meat juice comes out and the pork is firm, it is a sign that it is cooked through. To be sure, insert a thermometer into the center of the meat and make sure it is at least 68°C. Immerse in cold water and let it cool. This will prevent it from cooking too much. However, pork shoulder roast does not become hard even after cooking, so don’t worry. While the pork shoulder is cooling, prepare the side dishes. 2 asparagus (optional) 100g potatoes 1/2 onion If you leave the core of the onion in, it will not fall apart. 2 cloves of garlic (10g) 2 sprigs of rosemary Olive oil to taste Salt to taste Sprinkle a little more salt to bring out the flavor of the vegetables. Bake in a 220℃ oven or toaster for 20 to 25 minutes. While you’re waiting, make the sauce. 3g parsley 1 teaspoon whole grain mustard 2 teaspoons lemon juice Pinch of salt Whole grain mustard is delicious, but this time we’ll make a sauce with a gorgeous aroma. Mix lightly and add olive oil, then adjust the consistency of the sauce to your liking. Adding just a little grated garlic to taste adds a punch of flavor. Thinly slice the roast pork once it has cooled sufficiently. Gently move the knife in small, continuous strokes to make it easier to slice thinly. You can slice as thick as you like. The roasted seasonal vegetables were also cooked to a moist finish. This time, I used a white dish. The light-colored dish and ingredients create a refreshing impression. Scattering the onions in random directions will give the dish a rhythmic appearance. Scatter the potatoes and asparagus roughly. The oil will contain vegetable stock, so pour it all over. Place the roast pork on top. At this time, offsetting the roast pork slightly will create a three-dimensional effect. I recommend pouring the whole grain mustard sauce in a diagonal line so that the cross-section of the roast pork is visible. [Today’s salad] Green leaf lettuce, baby leaves, purple cabbage, radish. This dish’s sauce goes well with baguette. Using a wooden board will add texture and make it more lively. Using dark accessories will bring out the pale color of the main ingredient. Pour the drink into your favorite glass. This dish is the perfect match for moist and juicy roast pork and herb-scented whole grain mustard sauce.

【ほぼ放置で作れて失敗しない！】
ローストポーク　粒マスタードソース

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しっとりジューシーなローストポークと、
香草香る粒マスタードソースが最高に合う一皿。
ローストした旬野菜の付け合せを、
箸休めに食べると、とっても美味しいですよ

もうすぐ4月なので、
新生活のお祝いの食卓にも大活躍まちがいないレシピです。
ぜひ、お試しください👨‍🍳

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■調理時間目安:150分
(内：漬け時間60分)

■材料:2人分
◯豚肩ロース(ブロック)　200g
【A】塩　2g
【A】あらびき黒こしょう　適量
【A】ローズマリー　1本
【A】オリーブオイル　適量
〈B〉アスパラガス(お好みで)　2本
〈B〉じゃがいも　100g
〈B〉玉ねぎ　1/2個
〈B〉にんにく　2欠片(10g)
〈B〉ローズマリー　2本
〈B〉オリーブオイル　適量
〈B〉塩　適量
｛C｝パセリ　3g
｛C｝粒マスタード　小さじ1
｛C｝レモン果汁　小さじ2
｛C｝塩　ひとつまみ
｛C｝オリーブオイル　適量
｛C｝すりおろしにんにく　少々

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■作り方
［下準備］
新じゃがいも、アスパラガスはひと口サイズに切る。パセリはみじん切りにする。

①豚肩ロース全体に【A】をふりかけ、冷蔵庫で1時間以上置く。
②フライパンで豚肩ロースの表面を強火でさっと焼き、ジッパー袋に入れ、空気を抜きながら閉める。
③炊飯器に100℃のお湯を3合目まで入れ、②を袋のまま入れてから蓋をし、保温モードで1時間程度置く。（30分くらいで1度ひっくり返す）
④③を取り出し、冷水につけて粗熱を取る。食べたい量を薄くスライスする。
⑤バットに〈B〉を入れ、220℃のオーブンかトースターで25分程度焼く。
⑥ボウルに｛C｝を入れ、混ぜる。
⑦器に⑤の野菜を盛り、その上に④のローストポークをのせる。⑥のソースをかける。

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■POINT
☆ローストポークに火が入った合図は、触ってみて張りがあることと、肉汁がうっすらと出てきたくらいがベストタイミングです。ローストポークの中心に温度計を指してみて、68℃以上だと確実です。
☆豚肩ロースをローズマリーと寝かせることで、臭みが消え、おいしくなります。

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#おもてなし料理 #パーティー料理 #ホムパレシピ #ローストポーク #新じゃが