[Almost left alone but authentic! Large consumption of cabbage!] Stewed pork and cabbage with tomato
[Almost neglected but authentic! Mass consumption of cabbage!]
Stewed pork and cabbage with tomato
- Yeah.
Umami of pork and cabbage,
A rich tomato sauce with herbs goes well with this dish.
Because it is anhydrous cooking,
The taste of the ingredients is tightly condensed,
It is surprisingly delicious even with a small amount of seasoning.
While having the convenience of being able to cook almost without leaving,
It is a dish that you can enjoy authentic taste.
- Yeah.
■ Estimated cooking time
About 60 minutes
■ Ingredients: 4 people
◯ Pork shoulder loin (block) 400g
◯ Salt 4g
◯ Appropriate amount of black pepper
◯ Some olive oil
[A] 1 / 2 onion
[A] 1 / 4 cabbage
[A] 1-2 cloves of garlic (8g)
【 A 】 White wine 50ml
A pinch of salt
【 A 】 1 can of cut tomatoes
[A] 1 bay leaf
【 A 】 2 Rosemary
◯ Italian parsley
- Yeah.
■ How to make
[Preparation]
Rub salt (4g) and black pepper (appropriate amount) into the whole pork shoulder loin. Cut the onion into 1cm wide pieces. Slice the garlic into thin slices. Cut the cabbage into 5cm cubes.
① Put olive oil in a pan, warm well over medium heat, then add pork shoulder loin and brown the surface. * If oil is a concern, wipe it off with kitchen paper.
② Add [A], bring to a boil over medium heat, change to low heat, cover the pot and simmer for about 40 to 60 minutes.
③ Taste and season with salt and black pepper.
④ Take out the pork shoulder loin and cut it into 1cm thick pieces.
Serve in a bowl and sprinkle with chopped Italian parsley.
- Yeah.
■ Tips
☆ The stewing time is adjusted according to the thickness of the meat and the type of pot. The meat becomes soft by stewing slowly.
If the material of the pot is aluminum, the bottom may easily stick. In that case, mix the bottom occasionally.
☆ You can also arrange the remaining broth with pasta sauce or risotto 👨🍳
このトマト煮込みは、無水調理なので野菜の水分でおいしく煮込めて、味がしっかりと凝縮されます。特にキャベツはカットトマト缶の酸味と相まって甘みが引き立ち、たっぷり入れることでヘルシーに楽しめます。 煮込み時間は鍋の種類や肉の厚みによって調整可能で、じっくり煮るほど豚肉が柔らかくなり食べやすくなります。私も最初は少し硬めに感じましたが、40分を超えて煮込むとホロホロに仕上がりました。 ローズマリーやローリエのハーブは香りづけに最適ですが、手元にない場合は乾燥ハーブやバジルを少量加えても美味しくなります。イタリアンパセリの彩りが加わると、見た目も華やかになるのでおすすめです。 残った煮汁はパスタのソースにしたり、翌日リゾットにアレンジすることもでき、一度の調理で楽しみが広がるのも魅力です。オリーブオイルは肉を焼くときに調整し、焦げ付き防止のためキッチンペーパーで余分な油を拭き取るのがポイント。 この料理は放置でできて味は本格的という点が魅力なので、「手軽にしっかり味の洋風煮込みを作りたい」という方に特におすすめします。ぜひキャベツの大量消費にも役立ててみてください！
