#111『ジューシーなローストポーク』付け合わせの野菜もたっぷり！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. "Juicy Roast Pork" Rôti de porc au four [Ingredients] 4 servings 500g pork shoulder 1 onion 1 carrot 1 yellow carrot 1 sweet potato 1 stalk of garlic 2 sprigs of rosemary 50g olive oil Salt to taste Pepper to taste Mustard to taste 1. Cut the onion and garlic in half. Season the pork with salt and pepper. 2. Heat olive oil in a frying pan and fry the surface of the pork. 3. Place the vegetables and the pork from (2) on a baking sheet. Pour the remaining cooking liquid from the frying pan over it. 4. Bake in a 180℃ oven for about 30 minutes. Turn the meat over about 15 minutes into the cooking process. 5. Once cooked, wrap the whole in foil and let rest. ◎ Serve on a plate, garnish with mustard, and say bon appetit! ======================================= "Hôtel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move on to Ma Cuisine "Japonisée". "Japonisée" means perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first time a Japanese chef has received this honor, and the latter is an honor shared by only four chefs in the world, and is the pride of Hotel de Mikuni. Please enjoy Mikuni's culinary philosophy and esprit, "Japonise." ▼Website here https://oui-mikuni.co.jp/ ▼Instagram here   / hoteldemikuni   ▼Facebook here   / hoteldemikuni.tokyo