Ingredients
Main Ingredients (4-5 servings)
Seasonings
Steps
- Pierce the entire Pork Shoulder Block all over with a fork, then rub in 2/3 tsp of Salt. Let it sit for a while to allow the flavor to penetrate. (Key Tip!) Piercing with a fork helps the seasoning to absorb evenly and ensures the meat cooks uniformly.
- Cut off only the core of the 1 Onion, then slice it thinly. Reassemble the sliced onion to its original shape.
- Peel the 3-4 Potatoes and cut them into bite-sized pieces (2-4 wedges each).
- Crush 1 clove of Garlic and remove the germ.
- Before searing, lightly pat dry any moisture that has come out of the Pork Shoulder Block.
- Heat 1 tbsp of Olive Oil in a frying pan. Add the Pork Shoulder Block and the crushed Garlic. Sear each side until golden brown and nicely colored. (Key Tip!) You need to ensure it's cooked through, so getting a good sear is important.
- Once the Garlic is fragrant and has a nice color, remove it from the frying pan.
- In the same frying pan used for searing the pork, place the reassembled Onion like a cushion. Then, place the Pork Shoulder Block on top of the onions. Arrange the cut Potatoes around the meat with the cut sides down. Add the removed Garlic and 1 Bay Leaf. (Key Tip!) Using the onion as a cushion makes the meat tender and moist.
- Pour 3 tbsp of Cooking Sake (Rice Wine) into the frying pan, cover with a lid, and gently steam the Pork. (Key Tip!) Using Japanese sake is recommended. The sake's flavor and aroma will eliminate any gamey smell from the meat.
- Flip the Pork halfway through. If the Onions have shrunk, tuck them tightly under the pork. Cover again and continue to steam. (Key Tip!) If the liquid has evaporated, you can add a little more sake.
- Turn off the heat and remove the steamed Potatoes from the frying pan first.
- With the heat off, keep the lid on the Pork and let it rest for a while using residual heat.
- Remove the pork from any rack (if used) and cut into desired thickness.
- Arrange the Potatoes, sliced Pork Roast, steamed Garlic, and the steamed Onions on a plate. (Key Tip!) The steamed onions are incredibly delicious as they absorb the meat's juices, so serve them alongside.
- Serve with Grainy Mustard and Coarse Black Pepper to taste. Enjoy!
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
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8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
