【シェフの賄い飯】フライパン一つで冬の美味しい白菜を使った定番ビストロ料理〈シャルキュティエール〉

【シェフの賄い飯】フライパン一つで冬の美味しい白菜を使った定番ビストロ料理〈シャルキュティエール〉

Salut, everyone! How’s your day going? This time, I’ll be using this magnificent cabbage Using this, I’ll be making charcuterie with pork belly and cabbage I’m sure some wonders what charcuterie is It means butcher in French In France,

There are many stores that sell processed ham and sausage and etc. I’ll be making this pork belly and cabbage Inspired by those stores One of the decisive factors of taste It’s the pickles The pickle’s flavour, good maturity, and acidity give a nice accent to the pork belly

Usually, it’s more common to eat the pork belly and potatoes But it’s a little heavy for Japanese to use the potatoes And the cabbage is in season now I chose to use the cabbage You could use lettuce if it’s early spring Prepare hot water

Allowing me to peel off the tomato skin Okay For this pork belly Add about 1% of the weight of the meat of salt Cut a slit in the fat with a knife to make it easier to release the oil when baked You can cut them into preferred thickenss

Add salt firmly all around It’s necessary to add more salt if it’s thicker I’ll only be using half of the tomato It is more efficient as a hot water peeling if only the cross section and the opposite side are left on

The bare side gets cooked quickly Which will be easier to get crumbled Changing the subject, Fortunately, I received an invitation from Michelin again this year I’m glad The result is not up yet I’m lucky

I hope the results are good enough to end the year on a high note Because of this time and environment now Originally, I’ll be invited to a certain venue Where the presentation is to be made But apparently it will be streamed Online

Michelin in Kansai was announced in October And it was announced virtually at that time So this was as expected During the announcement So many people are. Invited including star chefs Of course, there are many famous chefs too For me, they are my seniors

Or they can be my mentor from when I was an apprentice It’s usually a great opportunity to catch up with them It’s unfortunate this isn’t happening in person this time Changing the subject again, There was a drama called Grand Maison Tokyo

Even in that drama, there was an announcement for Michelin It’s almost the same as the real one They used the real stage There was a video that was played in that scene

It was actually the same one that was used for the real announcement I was at that venue for that announcement Because I was watching that drama I realized That was from when I attended the venue It’s not like I was in the scene

Because it was edited out But it’s a little funny story that I wanted to share Please watch “Grand Maison Tokyo” if you haven’t yet

I think it was a well-made drama The main character was Takuya Kimora I just browned that pork belly thoroughly and let the excess oil out of the fatty parts Since the pork flavour and oil are left in the frying pan

We’ll now cook the cabbage And allow it to brown well close off the cabbage’s sweetness Take that off and add the onion on the same pan Again, allow it to brown and bring out the sweetness And ass in white wine and a little bit of water

And add back the pork that we cooked in the beginning and the cabbage Cook together now And place the lid on Wait for about 3 mins Checking often The water comes out from the cabbage And

The umami flavour from the source will be absorbed by the pork And the white wine wouldn’t taste as sour as before Combined with the extract from the pork belly, it’s becoming tasty Now Take away the pork and the cabbage again

And we’ll make the final sauce in this pan First add the chopped cornichons If it’s cooked too much Add in water to balance it out Here, we’ll add in the tomato That’s peeled and cut into cube size Add in the mustard

You cam use either grain mustard or paste mustard I like the grain mustard so that’s what I added in It’ll thicken when you add in the mustard And the taste becomes more concentrated It’ll be easier to unify It’s tasty And

For the flavour, you can add in the chopped parsley Please add it if you have it because it will look good colour wise, too Let’s dress it up The cabbage I think it’s soaked up just the right amount of flavor

And top the pork off with the sauce I just made It looks delicious How do you think? Bon Appetit I’m realizing here agin is that You don’t need to use any difficult ingredients

And you only need one flying pan As long as there’s the umami flavour from each ingredients The sauce is not that hard to make I didn’t use any dashi flakes for this dish This cabbage has taken up All the tasty flavour from the pork and white wine

And the sweetness coming from this pork Matches with tomato and pickles It’s an easy to enjoy plate Give it a try See you later Abiant

シャルキュティエールとは、フランス語でお肉屋さんという意味。
肉や、ソーセージなどの加工肉を売る専門店がフランスには沢山あります。
そんな名前のついたこの一皿。
しっかりと焼いた豚バラ肉の旨味と、ピクルスの酸味、マスタードの相性が抜群です。
冬の美味しい白菜に、旨味を存分に吸わせて頂きます！
材料もシンプル、フライパン1つで作れます。
ぜひお試しください☆

材料(約2〜3人前)
豚バラブロック　160g
白菜　　　　　　1/4個
玉ねぎ　　　　　1/4個
トマト　　　　　1/2個
ピクルス　　　　2個
粒マスタード　　15g
白ワイン　　　　200cc
バター　　　　　10g
パセリ　　　　　適量
水・塩・胡椒　　適量

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愛用フライパン
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#豚バラ肉　#白菜　#フランス料理