@ehuhftt6n8:

🇲🇦Abdel Nour 🇮🇹

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Monday 05 October 2026 17:36:29 GMT

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Harmesh :

okji

2026-10-06 08:08:36

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vita 1 :

🥰🥰🥰

2026-10-05 17:43:53

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Hanane El yousfi :

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2026-10-06 08:12:28

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user7775030141449 :

[Commovente]

2026-10-05 20:29:54

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Amal Souka :

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2026-10-06 07:41:28

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Najeoua Habibi :

[Mi piace][Mi piace][Mi piace]

2026-10-06 04:22:50

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2026-10-06 03:10:39

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Hayat Dounia :

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2026-10-06 07:42:59

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Mobarik Bilal :

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2026-10-05 20:02:28

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2026-10-06 09:35:19

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溢れ出す旨み！豚バラ肉の粕漬-レシピNo.252- 【材料】豚バラブロック.....５００g インゲン豆.....適量（付け合わせ）バター（インゲン用）.....適量＜粕床＞酒粕.....１５０g 味噌.....６０g 砂糖.....大さじ１みりん.....４０ml 酒.....２５ml 醤油.....小さじ１【作り方】 ①ボウルに酒粕、味噌、砂糖、みりん、酒、醤油を入れ、よく混ぜ合わせて粕床を作る。 ②豚バラブロックの脂身に薄く格子状の包丁を入れる。 ③ジップロックに豚バラブロックと粕床を入れ、全体を馴染ませたら冷蔵庫で2日間漬け込む。 ④2日経ったら粕床を拭い、1.2cm程の厚さに切り分ける。 ⑤フライパンに並べ、弱火でしっかり脂を出しながら全体に焼き色がつくまでじっくり焼く。 ⑥お皿に盛り付け、付け合わせにインゲンのバター炒めを添えたら完成！溢れ出す旨みが止まりません！豚バラを粕漬にしたら、これはもうご飯が止まらない！混ぜて漬けるだけでとっても簡単。脂身に格子状の切り込みを入れておくことで、焼いたときに余分な脂が抜けやすく、香ばしくジューシーに仕上がります。酒粕の芳醇な香りと甘みが豚バラに染み込み、噛むたびにジュワッと旨味が溢れ出す贅沢な味わい。ぜひ作ってみてくださいね！【Ingredients】 Pork belly block: 500g Green beans (for garnish): As needed Butter (for green beans): As needed (Kasudoko / Sake Lees Bed) Sake lees (Sakekasu): 150g Miso paste: 60g Sugar: 1 tbsp Mirin: 40ml Sake (Japanese rice wine): 25ml Soy sauce: 1 tsp 【Instructions】 1. In a bowl, combine the sake lees, miso paste, sugar, mirin, sake, and soy sauce. Mix thoroughly until smooth to prepare the sake lees bed (Kasudoko). 2. Score a shallow crosshatch pattern into the fat cap of the pork belly block. 3. Place the pork belly and the Kasudoko into a ziplock bag, coating the meat evenly, and let it marinate in the refrigerator for 2 days. 4. After 2 days, gently wipe off the excess Kasudoko from the surface and slice the pork into about 1.2cm thick pieces. 5. Arrange the slices in a pan and sear slowly over low heat, thoroughly rendering out excess fat until all sides develop a rich, golden crust. 6. Transfer to a plate and serve alongside butter-sautéed green beans. Done! The overflowing umami is simply unstoppable! Once you try marinating pork belly in sake lees, your rice bowl will be empty in no time! It couldn't be simpler—just mix, coat, and marinate. Scoring a crosshatch pattern into the fat allows excess grease to render out easily during cooking, leaving you with an intensely savory, succulent texture. The rich fragrance and mellow sweetness of the sake lees infuse deep into the pork, releasing a burst of luxurious flavor with every single bite. Please give this incredible recipe a try! 🐷🍶🧈🍚✨ #レシピ #豚バラ肉の粕漬 #ご飯に合う #家庭料理 #晩御飯

溢れ出す旨み！豚バラ肉の粕漬-レシピNo.252- 【材料】豚バラブロック.....５００g インゲン豆.....適量（付け合わせ）バター（インゲン用）.....適量＜粕床＞酒粕.....１５０g 味噌.....６０g 砂糖.....大さじ１みりん.....４０ml 酒.....２５ml 醤油.....小さじ１【作り方】 ①ボウルに酒粕、味噌、砂糖、みりん、酒、醤油を入れ、よく混ぜ合わせて粕床を作る。 ②豚バラブロックの脂身に薄く格子状の包丁を入れる。 ③ジップロックに豚バラブロックと粕床を入れ、全体を馴染ませたら冷蔵庫で2日間漬け込む。 ④2日経ったら粕床を拭い、1.2cm程の厚さに切り分ける。 ⑤フライパンに並べ、弱火でしっかり脂を出しながら全体に焼き色がつくまでじっくり焼く。 ⑥お皿に盛り付け、付け合わせにインゲンのバター炒めを添えたら完成！溢れ出す旨みが止まりません！豚バラを粕漬にしたら、これはもうご飯が止まらない！混ぜて漬けるだけでとっても簡単。脂身に格子状の切り込みを入れておくことで、焼いたときに余分な脂が抜けやすく、香ばしくジューシーに仕上がります。酒粕の芳醇な香りと甘みが豚バラに染み込み、噛むたびにジュワッと旨味が溢れ出す贅沢な味わい。ぜひ作ってみてくださいね！【Ingredients】 Pork belly block: 500g Green beans (for garnish): As needed Butter (for green beans): As needed (Kasudoko / Sake Lees Bed) Sake lees (Sakekasu): 150g Miso paste: 60g Sugar: 1 tbsp Mirin: 40ml Sake (Japanese rice wine): 25ml Soy sauce: 1 tsp 【Instructions】 1. In a bowl, combine the sake lees, miso paste, sugar, mirin, sake, and soy sauce. Mix thoroughly until smooth to prepare the sake lees bed (Kasudoko). 2. Score a shallow crosshatch pattern into the fat cap of the pork belly block. 3. Place the pork belly and the Kasudoko into a ziplock bag, coating the meat evenly, and let it marinate in the refrigerator for 2 days. 4. After 2 days, gently wipe off the excess Kasudoko from the surface and slice the pork into about 1.2cm thick pieces. 5. Arrange the slices in a pan and sear slowly over low heat, thoroughly rendering out excess fat until all sides develop a rich, golden crust. 6. Transfer to a plate and serve alongside butter-sautéed green beans. Done! The overflowing umami is simply unstoppable! Once you try marinating pork belly in sake lees, your rice bowl will be empty in no time! It couldn't be simpler—just mix, coat, and marinate. Scoring a crosshatch pattern into the fat allows excess grease to render out easily during cooking, leaving you with an intensely savory, succulent texture. The rich fragrance and mellow sweetness of the sake lees infuse deep into the pork, releasing a burst of luxurious flavor with every single bite. Please give this incredible recipe a try! 🐷🍶🧈🍚✨ #レシピ #豚バラ肉の粕漬 #ご飯に合う #家庭料理 #晩御飯

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