![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/2015%E9%A4%A8%E3%83%B6%E6%A3%AE%E9%AB%98%E5%8E%9F%E8%B1%9A_%E3%83%AD%E3%83%BC%E3%82%B9%E8%82%89%E5%88%87%E8%BA%AB%E7%9B%9B%E3%82%8A%E4%BB%98%E3%81%91.jpg\")
<\/p>\nHello!
\nThis is Teppei Matsubara from the Tokyo Sales Office.<\/p>\n
This time, I would like to introduce a delicious way to eat Tategamori Kogen Pork, which I have recently become obsessed with.
\n(It's my own method, so it's just for your reference)<\/p>\n
The part is loin!<\/p>\n
It is often eaten in thick slices such as tonkatsu and steak.
\nThe balance of fat and lean meat is good, and it is the finest cut with plenty of umami.<\/p>\n
I want to eat something refreshing in the hot summer
\nTategamori Kogen pork has a refreshing and non-dry fat.
\nSaute is recommended even in summer!<\/p>\n
I often saut\u00e9 this and eat it.<\/p>\n
The weight is about 100g to 130g, and 150g is even better.
\nThe thicker the meat, the more satisfying it is to eat, and the juicy meat inside makes a difference in the juiciness when you put it in your mouth.
\n[How to bake]
\n\u2460 Before grilling, remove the meat from the refrigerator and leave it at room temperature for 10 to 15 minutes to bring the meat back to room temperature.
\n(This is important, if the inside is cold, it will not bake well.)
\n(2) Make several muscle cuts and tap a little to your liking.
\n(The back of a knife is fine.) Hitting will make it even softer.
\nIf you beat it too much, it will become flat and lose its thickness, so be careful.<\/p>\n
\u2462 Sprinkle salt and pepper on both sides, add a little vegetable oil to a heated frying pan, and bake.
\n(The fat part of the loin is grilled halfway through. The well-cooked fat is delicious.)
\n\u2463 Turn the heat to medium and turn it over when it's about 1\/3 white from the grilled side.
\n\u2464 After that, lower the heat a little and cover with a lid to steam for about 3 minutes.
\n\u2465Remove the lid, and when the red meat juice comes out from the surface, increase the heat and grill the fat part to finish.
\n\u2466 If you like, add a little soy sauce to the frying pan to add aroma and it's done.<\/p>\n
\u25ce Butter soy sauce is also delicious<\/p>\n
Ideally, the browned inside should be a slightly ros\u00e9 color (light pink)\u2606<\/span><\/p>\n And for those of you reading this blog, this is great information for those visiting Tategamori Ark Ranch! !<\/p>\n So what is the best spice for this Tategamori Kogen pork saute?<\/p>\n How is that...herbal salt<\/strong>is! Sprinkle it just before baking for a nice aroma. Of course you can also use it for other dishes, so please take advantage of it! Hello! This is Teppei Matsubara from the Tokyo office. Today I would like to introduce you to a delicious way to eat Tategamori Kogen Pork, which I have recently become addicted to.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2836","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/20180119_223203858_iOS.jpg\")
\nA special product that mixes hand-picked herbs from our own ranch and rock salt.
It cannot be mass-produced, so it can only be purchased at the Tategamori Ark Ranch farm market.<\/span>
\nThe nickname is perfect, as the name says "only for Tategamori Kogen pork".<\/p>\n
\nYou can enjoy it three times during baking and while eating\u2606
\nI'm not very good at herbs, but I was able to eat this without any hesitation.
\nI can recommend it to those who are not used to it!<\/p>\n
\n\u00a0<\/p>","protected":false},"excerpt":{"rendered":"