【お家でフレンチ🇫🇷】豚肩ロース肉のシャルキュティエール/スーパーの肉がこんなに美味しくなる⁉︎ パリのミシュランシェフが本場のレストランの味をお教えします/Porc Charcutière

【お家でフレンチ🇫🇷】豚肩ロース肉のシャルキュティエール/スーパーの肉がこんなに美味しくなる⁉︎ パリのミシュランシェフが本場のレストランの味をお教えします/Porc Charcutière

Bonjour tout le monde Hello, this is Kenichi’s Kitchen Channel. By the way, today is the pork shoulder loin that I bought at the supermarket. French Porc Charcutière that you can easily do at home using this . I would like to make a pork charcuterie style at all! Ichiru is just laughing. I ‘m sorry that the opening is gudaguda recently , so let’s regain our mind and make it fun. Use thick shoulder loin. Chopped onion concasse white wine caper and chopped pickled Dijon mustard, sherry vinegar tomato puree. Please see the summary column for the detailed amount.I bought it at this pork shoulder loin supermarket. In France, thickly sliced ​​meat is the mainstream. So I have to remove it like this at home like this I remove it like this and then bake it, but in a normal household (France) it is a culture that uses a knife fork so it is baked with bones After that , I think it feels like you should cut it yourself and eat it . Then , before baking it in a frying pan, sprinkle salt and pepper on both sides of the meat and sprinkle flour on both sides . It plays an important role in the sauce. If this flour gets too much, tap it lightly to remove it. Let’s bake it in a frying pan . Add a little more oil to the frying pan and bake it. Lightly, it’s between medium and high heat. Put a piece of pork and bake it fragrantly. The goal of this grilling is to bake the surface fragrantly and colorfully and put about 70-80% of the meat in the meat . While letting it rest, the meat will gradually become soft and cooked. Make the sauce with the frying pan from which the meat is taken out. Do not remove the oil from the frying pan and fry the onions as it is. Fry while transferring the taste to the onions . Fry the onions on medium heat until it turns amber. Next, add the tomatoes and fry quickly. Here, add the sherry vinegar and white wine and remove the alcohol. Add chopped kepper and pickles and tomato puree to it. This will be the base of the sauce. Put the pork back in the base of this sauce and add the taste of this sauce to the pork and finally heat it. Don’t forget the taste of the pork left on this plate, turn it over occasionally and heat the pork evenly. If the sauce is overcooked, add a little water like this to adjust the pork. When it’s cooked properly, take it out and finish the sauce. Add butter here and stir well to emulsify. Adjust the taste with salt and pepper. Finally, turn off the heat and add the vision mustard. This is the point. However, the aroma and spiciness of the mustard are easy to fly, so it is better to add it after turning off the heat. This completes the sauce. Now that you have a very delicious sauce, it’s a dress surge. Let’s serve it. The serving is very simple. Sprinkle a generous amount of this sauce on the pork shoulder loin that has been baked. It’s delicious This time I finished it without garnish, but it’s very delicious if you have a potato dish such as garnish , it’s great because this dish goes well with white wine. How was Cutiere? Thank you for watching until the end. See you in the next video. Bonne journée Hello! Hello! Bonjour tout le monde Hello, this is Bonjour tout le monde Hello Kenichi’s Kitchen Channel. Well today here

#フランス料理 #豚肉料理 #パリ生活 #厚切りポーク

[材料 ]

豚肩ロース肉　3枚
玉ねぎ　小1個 150g
トマト　1個 100g

ディジョンマスタード　10g
ピクルス(コルニション) 10g
ケッパー　　　　　　　8g

白ワイン　　　　　　80g
シェリーヴィネガー　10g
無塩バター　　　　　30g
トマトピュレ　　　　20g

塩
黒胡椒
小麦粉

[Ingredients]
3 pork shoulder loin
1 small onion 150g
1 tomato 100g
Dijon mustard 10g
pickles (cornichon) 10g
caper 8g
white wine dry80g
sherry vinegar 10g
unsalted butter 30g
tomato puree 20g
salt
pepper
flour

フランス、パリの1つ星レストラン
Restaurant PAGES の料理長を務めています。

I’m the chef of Restaurant PAGES, a starred French restaurant in Paris, France.

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