スーパーで買ったお肉で！【万能ソース】最高に柔らかいステーキの焼き方

スーパーで買ったお肉で！【万能ソース】最高に柔らかいステーキの焼き方

I’ll add the milk at last. It looks delicious. Hi, I’m Fabio, the chef.
I’ll make the pork steak today. These are today’s ingredients.
Pork shoulder roast/ Garlic/ Rose mary/ Salted rice malt/ Milk/ Extra virgin olive oil I’ll tell you how to cook the delicious pork steak with a pork shoulder roast today. Also, I’ll tell you how to cook the traditional garlic puree in Italy and garnish vegetable recipe. I’ll marinate the pork with salted rice malt. The reason why the meat gets hard is the protein of it. Proteaze is what breaks down the protein.
I’ll coat the both side of the pork with the salted rice malt. Typical food which contains the proteaze are onion, pineapple/ kiwi, pear, Maitake, and fermented food. 1 hour after resting the pork. It’s important to let it rest for about 30 to 60 min.
If it’s longer, it will get too salty. I’m gonna grill it, but the salted rice malt might be the reason of too grilled. So, I’ll take it off. I’ll take off the salted rice malt lightly, then wipe off the water with the paper. It’s essential to wipe off the water perfectly to make it well-browned. I’ll boil the 50g of the garlic with the water to remove a bad smell. I’ll boil them 3 times, discarding the water each time.
Then, I’ll boil them with the milk at last. It’s now boiling, so I’ll discard the water.
Then, I’ll add and boil the water again. I’ll do these process 2 times. After 3 times of these process, I’ll add the milk, the same amount water, and a little amount of the salt, then boil it. Now, it’s boiling. I’ll turn down the heat to the low and keep it for 20min. After that, the garlic will get softer, then I’ll puree it. After 20 min. Look at this, it got soft now. Don’t discard the milk as we’re gonna use it later. It’s important that you should make the garlic puree while it’s hot as it’s not gonna be smooth if it’s not hot. I’ll break down it by hand, then take it off the stem of it. Salt/ Olive oil/ A little amount of the milk I used before. To add the milk, it’s gonna be smooth. I’ll add the salted rice malt. I’ll blend them. The good puree sauce is now ready. I’ll grill the pork I prepared before. It’s sticky so it gets too burnt easily.
So, you have to be careful with heat control. I’ll grill the pork from the cool temperature. Olive oil Turn on the heat.
It’s the middle heat now. I’ll grill it till I can hear the sound. The pork shoulder roast easily gets hard so I’m not gonna use the high heat. The temperature is getting high, so I’ll turn it over. This look is correct for the pork, like the mix of the red and browned. The key to grill well is like making it hot slowly. Hear this out, this sound is right. This meat is not so thick, but I’ll grill it slowly. I’ll grill the fat completely if it’s getting browned. The fat is now well grilled, so I’ll take it off from the frying pan once. The surface of it is still not grilled now.
It’s important to let it rest for 2 times of gril time. I’ll use a fish grill instead of an oven. I’ll turn on the heat.　
Then, it’s gonna keep the warm. Check if it’s hot. If it’s hot, put the pork and vegetables into it. After 5 min, the meat is 80% heated up, so I’ll grill it to make it browned at last. Olive oil/ Crashed garlci/ Rose mary I can now smell the garlic and rose mary. I’ll make the pork browned You should hear this sound at last. Cook the garnish if you like. Turn it over. Turn it over again. It’s now well-browned. It’s completely heated up. I’ll add the vinegar into the frying pan for the vegetables. I’ll arrange it. Salt/ Balsamic vinegar The steak of pork shoulder roast. Itadakimasu The pork is well-heated, so it’s perfect. I marinated the pork with the salted rice malt so I used it to the garlic puree today. So, the steak and puree sauce go well. This way is mostly used for an appetizer in Italy.
But, it’s not a popular way for main dish. This salted rice malt and garlic puree sauce go well with chicken and vegetables as well. Gochisousamadesu. This recipe is so good so I want you to try it. Thank you for always leaving a comment.
See you in the next video. Bye-Bye.

豚肉を家庭で一番美味しく焼く方法を解説🥩豚肩ロースをより柔らかくマリネする方法からお肉に合う万能ニンニクソースを作っています😋

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【チャプター】
0:00 材料紹介
0:39 お肉の下処理
2:31 ニンニクソース
6:16 肉の火入れ
8:50 肉の休ませ方(やりたい人は)
12:02 完成、実食

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◆豚肩ロースステーキ にんにくのソース 春野菜のソテー◆
材料
豚肩ロース　約200g
塩麹　適量　
白胡椒　適量
ローズマリー　1本
ニンニク　１かけ

【ニンニク醤油のピュレ】
ニンニク　一株
牛乳　 適量
EX オリーブオイル　 適量
塩麹　 少量

【付け合わせ】
菜の花　 適量
ルーコラ　適量
EX オリーブオイル　適量
白ワインビネガー　適量

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#ステーキソース #肉の火入れ #ステーキ