結局一番美味しい地味イタリアン【絶品ステーキ】豚のバルサミコ酢焼き

結局一番美味しい地味イタリアン【絶品ステーキ】豚のバルサミコ酢焼き

Once the fatty part is crispy, turn it this side down. Cook it until it’s lightly coated like this. Hello! I’m Chef Fabio.
Today we’re going to make balsamic grilled pork! Okay, for the ingredients we have pork rib roast, garlic, tomatoes, zucchini, Italian parsley, pineapple, balsamic vinegar, salt, pepper, and olive oil. Okay, so today, as part of our Meat Dishes Series, I’m going to make balsamic grilled pork, which is a standard meat dish in Japanese-Italian cuisine. This dish is very simple, but we’re going to use plenty of balsamic vinegar, and we’re going to start making some more playful garnishes soon. Yes, this is the pork rib roast I bought at the supermarket today. It’s a piece of meat about the size of a slightly thicker steak. As we prep this, we’ll sprinkle salt evenly. It’s about 1% salt based on the meat.
[Point 1: Sprinkle 1% salt evenly over the meat] The fat side is also a bit thick, so we’ll sprinkle some salt here as well. Let it sit like this for about 10 minutes until the pork is fully drained of water. While the pork is dehydrating, let’s cut the vegetables for garnish. Halve the tomatoes and cut them into wedges. After putting the tomatoes in a tray, sprinkle salt on them to create a flavor base. I’m going to use the zucchini for its texture and Italian flavor, so I’m going to cut it into thick slices. Later, as a garnish, I want to add an accent of juicy sweetness, so I’m going to use a small amount of pineapple. Also, for the Italian base, the garlic will be cooked together with the meat, so we’ll mash it with the skin on. We’re also going to use Italian parsley as a garnish, so we’re going to chop together with the stems as well. Cut it lightly like this. Today’s meat dish is pork simmered in balsamic vinegar and is a traditional meat dish in Italy. To put it simply, it’s like an Italian version of Subuta (Japanese sweet and sour pork), and it has a taste that Japanese people would be very familiar with. So today, inspired by the nuances of sweet and sour pork, I added a bit of playfulness to this dish by using pineapple as a garnish. When you eat pineapple, pork, and balsamic vinegar together, it tastes like tonkatsu (fried pork cutlet) sauce, making it a very interesting dish. However, if you don’t like adding pineapple to your dishes, don’t worry, you can make this dish delicious without it at all. So I’ve been letting the pork sit for 10 minutes, and it’s already releasing quite a bit of water as you can see. So, thoroughly wipe off the water with a paper towel. Sprinkle some pepper on the pork. Sprinkle some pepper on the back side as well… Alright, now let’s start cooking! While the frying pan is still cold, add a small amount of oil. Since it’s an Italian dish, I’m using olive oil, but you can actually use any oil! Next, add the crushed garlic with its skin on. Then, place the meat in with the fat side down and turn on the heat.
[Point 2: Start grilling with the fat on the side facing down] If I were to cook a bigger chunk of pork, I wouldn’t need to hold it like this, but if it’s this thin, there’s a risk of it falling over, so I’ll hold it like this while frying the fatty parts. I’m currently cooking it in an iron pan, so you can see the smoke is rising. The other sides aren’t cooked yet, so only this fatty side is cooked. The idea is to first fry this fat thoroughly to make it crispy. Let’s take a look… Not yet. I want it to be a little more grilled, so I’m going to rub it firmly into the pan and sear the fatty side. Now a lot of the fat is in the pan now, and it’s being cooked and giving off a nice garlicy scent. Now, the fatty part is crispy. Okay, let’s grill it with the meat side down. And turn it over immediately. The meat is a little thick, about 1cm long, so it takes a long time to grill. Now that it’s cooked to the point where there’re no red spots on either side, I’m going to put it in a tray and let it rest. Put the meat in, and when you press it with your finger, it’s not springy, and it’s still raw, but the meat is nicely warmed up. Let it rest slowly like this for 4 to 5 minutes, letting it cook with the residual heat. I was out of aluminum foil, so when that happens I use a tray as a lid. If you don’t have a tray, you can also stack plates on top of each other instead. Alright, while the meat is resting, let’s make the garnish. Now that the pan has cooled down, I’m going to warm it up again. Once the temperature increases slightly, let’s start cooking the zucchini. I haven’t salted the zucchini yet, so I’m going to lightly sprinkle salt on the top like this. Sprinkle some salt on the bottom side as well. Today, I want to use the zucchini for its texture, so you don’t have to worry about the cooking part too much. When it’s lightly browned, add the pineapple. The idea is for the pineapple to taste like grilled pineapple, and all you have to do is warm it up. Heat until coated. Once heated, set the zucchini and pineapple aside on a plate or tray. Next, remove the skin from the garlic. When the garlic is cooked, the skin will peel off easily. If you’re not using enough olive oil, add a little more. Add just a little olive oil. We won’t use the garlic skin anymore. Let’s crush the softened garlic. Crush it to dissolve it in the oil. When you crush garlic, the core will come out, so remove that as well.
[Point 3: Crush the garlic to release its soft aroma] Here we’re making the garlic oil base. Now, the aroma of the inner part of the garlic is melting into the olive oil and pork fat. Once you get to this stage, add the marinated tomatoes. When you put the tomatoes in, first cook the sides a little to coat the tomatoes with the garlic oil. When you cook it, you create a base that is packed with flavor, which goes perfectly with steak! The cooked tomatoes are delicious when they’re soft enough to crush when pressed. So let’s cook the tomatoes all the way. Now that the tomatoes are cooked, let’s add a little bit of delicious olive oil to finish… And add some Italian parsley here. I chopped the Italian parsley really roughly today, just like I would use in a salad. Mix this with tomatoes. Wow! This alone looks delicious! If Italian parsley is involved, put it aside with the tomato in a tray. Then, wipe it gently with a paper towel. After that, we’ll again cook the pork that we rested earlier. [Let’s grill the pork a second time] The next thing to do is to brown both sides of the pork. Since the meat is 1cm thick, it’ll cook fairly quickly. So here, we’ll make sure to brown both sides. Then I’ll put it in the tray one more time. As for the heat, you can use medium-high or high heat to get a nice brown color. Use the entire surface of the pan like I’m doing to brown it. Flip it frequently to brown it. Now, the grilled color’s emerging, but when it comes to the fat part of rib roast or shoulder roast, it may not be cooked fully, so in such a case, press the fat part a little like this to give it too a brown color. Now that it’s browned a lot, I’m going to touch it like this a little bit. It’s already piping hot and has regained its elasticity, so it’s about 80% done. Each side also has a delicious baked color! Now let’s put it in the tray again. If you let it rest slowly for another 5 minutes like this, some of the juices will come out.
[Same as before, please cover it with a tray, plate, etc.] We’re going to make a sauce by boiling down the meat juice, the flavor of the meat left in the pan, along with balsamic vinegar! Now, I’ve let it rest for about 5 minutes again, and when I press the meat like this, I can tell it’s already properly cooked. Some meat juice will appear, and now we’ll use this meat juice to make the sauce. The pan also has meat flavor, so now add the pork juices and the balsamic vinegar. All you have to do is heat it up, and the balsamic vinegar will thicken nicely, and that’s it. Balsamic vinegar varies in taste, sourness, and sweetness depending on the item and manufacturer, so I think many people wonder which they should use. You can use the cheapest balsamic vinegar you can find at the supermarket! The sourness of the balsamic vinegar is the key today, so by boiling it down, you’ll get a nice sweet and sour pork! After just boiling the sauce, it’ll become a bit thicker. Once that happens, add the pork back in. [Don’t forget to add the meat juice!] Heat it up until it’s lightly coated. Once the surface of the meat has a nice shine to it, it’s time to plate it! So this sauce is thick, and we have a little leftover. Now let’s move on to the plating! Yes, our Balsamic Grilled Pork is now complete! Itadakimasu! Mmm! Delicious! It’s delicious! Everyone, this is proper Italian food, but the flavor will be familiar to Japanese people with its tonkatsu-like nuances, so be sure to cook rice, too! This meat dish is often prepared with fillet instead of rib roast like we used today. It’s simmered in balsamic vinegar, so it’s pitch black and quite plain-looking, but I think the great thing about Italian meat dishes is that they are simple and easy to understand. I think that’s why it’s so delicious and powerful and so popular with so many people. And by adding pineapple as a garnish that we made today, it turns out like Japanese sweet and sour pork. This also creates a tonkatsu-like flavor element, so I prepared a large serving of rice today! Thank you for the meal! Today’s dish is one of the most common Japanese-Italian meat dishes, so please try making! Thank you as always for your comments!
I always look forward to reading them! Well then, see you in the next video! Bye~! “Ricette a base di carne” is available in bookstores nationwide. Please check it out on Amazon!

イタリアの肉料理の定番、豚リブロースを使用したバルサミコ焼きです🇮🇹豚肉は何度か休ませながら火入れをすることでしっとりジューシーに仕上がり、付け合わせと食べ合わせることでトンカツ(ソース)のような味わいも創り出せます🥩

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【豚のバルサミコ焼き】
材料　2人前
厚切り豚ロース肉　1枚分 (約300g)
塩・白胡椒　適量
バルサミコ酢　60ml
オリーブオイル　適量
にんにく　1かけ
【付け合わせ】
イタリアンパセリ　6g
トマト　1/2個
ズッキーニ 1/4本
パイナップル　30g

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【チャプター】
0:00 材料紹介
0:26 今日の料理説明
0:48 肉の下処理
1:23 材料カット
2:14 今日の料理の方向性
3:25 【1回目】肉の火入れ
5:19 肉を休ませる
5:55 付け合わせ
8:54 【2回目】肉の火入れ
10:27 肉を休ませる
11:19 【3回目】肉の火入れ
12:54 完成・盛り付け
13:20 実食🍴

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#ステーキ #肉の火入れ #豚肉レシピ