Carne de porco à Alentejana

Point

UNILLOY pot is excellent thermal conductivity, you can bake a meat on it difficult sticking. And it is also suitable for braising. 
Taking advantage of rich sea taste mix to the pork, handy Portuguese cuisine.

只今メンテナンス中です。

しばらくお待ちください。

• 1

  Pork rubbed the natural salt of 1%, left at least 30 minutes at room temperature, if moisture comes out, wiped with paper towel. And sliced larger cut.


• 2

  Clams removed the sand and washed thoroughly with running water by rubbing the shell and shell.

• 3

  Onion and celery sliced and the king oyster mushroom cut into bite-size.

• 4

  Cauliflower divided into small cluster, cherry tomatoes cut into halves lengthwise after taking the calyx.

• 5

  Crushed garlic and olive oil placed into UNILLOY 22cm casserole, and heat over low.

• 6

  Then garlic turned golden brown and smells good, put ① and bake over medium heat.

• 7

  Add ③④, and cook until wilted.

• 8

  put ②, red pepper and white wine, braise for about 15 minutes over medium heat with the lid.

• 9

  Season with salt and pepper, and sprinkle chopped parsley and EXV olive oil.


このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.