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.
Ingredient5 servings
- Pork boston butt (block)
- 500g
- Natural salt
- 1%(5g)
- Clams (with shells)
- 300g
- Onion
- 1/2
- Celery
- 1/2
- King oyster mushroom
- 100g
- Cauliflower
- 1/2
- Cherry tomatoes
- 10 pcs
- Olive oil
- as appropriate
- Garlic
- 1 claves
- Red pepper
- as appropriate
- White wine
- 100㏄
- Salt
- as appropriate
- Pepper
- as appropriate
- Parsley
- as appropriate
- EXV olive oil
- as appropriate
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 – 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.
