How To Make Pork Sauté Simmered In Rich Sauce | No Music Version | ASMR

You can make such a stylish restaurant-style pork steak with the ingredients you usually have at home. A light dredging of flour before cooking the pork gives the sauce a rich texture.
It is a gem that will be appreciated on the table of hospitality.

The pork is carefully pounded and cut the sinews and then simmered in the sauce at the end, so even cheap pork is fine.

If you like a more tender meat, marinade it in grated onion after pounding and cutting the senews, and the onion enzymes will help tenderize the meat.
Please watch the "Katsu Curry" video for how to do it.
👉 https://youtu.be/qLV69x31KjM

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● Ingredients (for 2)

・Pork … 2 slices
・Onion ... 1/2
・Mushrooms ... 1-2
・Flour
・Salt
・Black pepper
・Olive oil
・Bayleaf

～Sauce～
・Water … 200ml
・Soy sauce... 2 tbsp
・Mirin... 2 tbsp
・Sake... 2 tbsp
・Vinegar... 1-1.5 tbsp
・Ketchup ... 3 tbsp
・Worcester sauce... 1.5 tbsp
・Sugar... 2 tsp
・Grated garlic
・Salt ... a little

● Cooking Recipe

① tenderize and make incisions to cut the sinews in meat and sprinkle with salt and black pepper.

② Slice 1/2 of the onion into thick slices horizontally and slice the mushrooms

③ Put the sauce ingredients in a pot and bring to a boil, then simmer over low heat for about 10 minutes.

④ Fry the onions and mushrooms from ② in a frying pan, and when they become soft, set aside on a separate plate.

⑤ Add olive oil to a heated frying pan. When the frying pan is hot, add the floured pork and fry both sides.

⑥ When the surface of the pork is browned, put the sauce and stir-fried vegetables in a pan, add the bay leaf and simmer over low heat for 30-45 minutes until the pork is tender.

● Cooking tips

・Be careful not to add too much salt at the beginning, as the sauce will thicken as it simmers.
・Onion enzymes soften meat, so if you want to make the meat even softer, marinate it in grated onion for about 1 hour after pounding and cutting the sinews.
How to do it is ntroduced in the cutlet curry video
👉 https://youtu.be/qLV69x31KjM