☆pork ribs to the stewed with the Balsamico vinegar☆

★豚バラ肉の煮込み、バルサミコ風味★

★ material of four ★

・pork ribs … 600g　・white wine … 200cc　・brandy … 80cc　・olive oil … 20cc　・balsamic vinegar … 20cc
・white wine vinegar … 10cc　・rosemary … A little　・laurel … One piece　・vegetable of garnish … Proper quantity

★ material of dressing ★

・olive oil … 50cc　・balsamic vinegar … 15cc　・rosemary … A little　・garlic … Two splinters

◆ point of cooking ◆

・You may use the spareribs with the bone.
・The vegetable of the garnish uses the thing that asparagus and the cabbage boiled.

+++++ how to make +++++

1. The pork ribs are cut in four capitation. 　The salt and the pepper are done and it puts it for one hour.

2. Olive oil 50cc and the crushed garlic are put in the pan.
It stir-fries slowly with the low flame until garlic becomes fragrant.

3. The pan of {2} is lowered from the fire, and rosemary is added.
It puts it as it is for 20 minutes.

4. The olive oil of {3} is strained.
It mixes adding balsamic vinegar 15cc, and the taste is adjusted with the salt and the pepper.

5. White wine, balsamic vinegar 20cc, rosemary, Laurier, olive oil 20cc, and the white wine vinegar are put in the pan.

6. The moisture of the pork of {1} is wiped off.
Pork is put in the pan of {5}, and the water of extent to which pork is soaked is added.

7. The pan of {6} is boiled to the fire.　It slowly stew it by the low flame until moisture disappears.
(Lye that is floating is removed. )

8. If the moisture of {7} disappears, it sautes it so that the combustion color may adhere by the olive oil that remains in the bottom.

9. The vegetable boiled to the plate is dished up.
The pork of {8} is dished up on the vegetable, and the dressing of {4} is put.