Rose meat and potato galette
Pork belly will shrink when cooked, so place it so that it sticks out more than the galette.
How to make it
1
Slice the potatoes into thin slices, then shredd them, put them in a bowl, add a pinch of salt and knead them. Squeeze out the potatoes and throw away the water, then add a little white pepper and melted butter.
2
Pour olive oil in a heated frying pan and spread the potatoes into a thin, round shape (high heat).
3
Arrange the pork belly on top of [2], pour a little salt and pepper on it, and add butter (solid) to the frying pan. Turn it over after 3 and a half minutes after starting to cook.
4
Once both sides are crispy, place on a plate, pour mayonnaise and tonkatsu sauce, and sprinkle Italian parsley and clams on top.
Ingredients for 1 person
-
- 20g of pork belly
- 5 sheets
-
- Sliced potatoes
- 1/2 pieces
-
- Melted butter
- 10g
-
- salt
- Appropriate
-
- White pepper
- Appropriate
-
- Butter solid
- 6g
-
- Pork cutlet sauce
- Your preferred amount
-
- mayonnaise
- Your preferred amount
-
- Small cut for assatsuki
- Appropriate
-
- Italian parsley finishing, small cut
- Appropriate
[PR]
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