トンテキ 　Tonteki

トンテキ 　Tonteki

Let’s make a Tonteki I will cut the caven! Cut the veins of the cabbage and roll it up for ease. When it is cut, it is exposed to water and then drained firmly. Mix 1 tablespoon ketchup, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoons Worcester sauce and a little chilli powder to make a sauce This is for two people. Instead of chili powder, even curry powder + a bit of chili pepper. Thick pork loin. Return to room temperature and muscle. Cut to half of the thickness of the meat at intervals of 2 cm to the border between fat and red meat. Make cuts on the other side so that the cuts alternate. It will be difficult to shrink even if you burn it. Shake a little salt and black pepper. Slice 2 garlic slices, put in a pan with salad oil and fry over low heat. Remove it when it becomes foxish. Align the direction of the pork loin with fat, grasp with the tongue, and bake it for about 1 minute with strong firepower from fat. Let’s bake the side when the fat is burned. Put on a strong flame and burn one eye for one minute. If both sides are browned, drop it on a simmer, and soak up the pan grease with kitchen paper. While processing the fat, I feel the heat goes through the meat with a simmer. Add fat to the sauce and boil it around the meat. When the sauce is thickened, turn off the fire and let the meat rest for about 5 minutes. It is easy to eat and served, served with sauce, fried garlic and chopped green onion! The sauce was entwined with thick-cut pork loin and it was delicious.

トンテキを作りました。厚切り豚ロース肉をソテーし、ウスターソースベースのタレに絡めた四日市とんてき風の味付けです。厚切りで作るとやっぱり美味しいですね。

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