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[Ingredients] Serves 2
---- Steak ----
Pork shoulder (2 slices) 340g
Garlic clove 1
Fresh thyme 1 sprig
Unsalted butter 20g
Eggplant 3 stalks
Garlic clove 1
Fresh thyme 1 sprig
Olive oil 30g
(A) Salt to taste
(A) Coarse-ground black pepper to taste
Tuna in oil (net weight) 70g
(B) Anchovy fillets 12g
(B) Olive oil 30g
White wine 20ml
---- Toppings ----
Green onion 1 sprig
Coarse-ground black pepper to taste

[Procedure]
1. Cut off the stem of one eggplant for the sauce. Cut in half lengthwise and make a grid pattern on the cut surface.
2. Remove the calyx from the two eggplants to be used as a garnish. Peel them with a peeler and set aside.
3. Place the fruit and skin from steps 1 and 2, along with the garlic and thyme, in a heat-resistant container, toss with olive oil and sprinkle with (A). Cover with aluminum foil and bake in a toaster oven for approximately 20 minutes.
4. Cut the green onions diagonally into 1cm pieces.
5. Make slits along the tendons of the pork shoulder and sprinkle with salt on both sides.
6. Heat a frying pan over medium heat and cook all around the pork shoulder until the fat is browned. Cook the surface, and once browned, flip it over and cook, removing it from the frying pan once it is lightly browned.
7. Skim off the excess fat and add the garnish from step 3 and cook over medium heat. Remove from the frying pan once it is browned.
8. Return ingredients 6 to the pan, add the garlic, thyme, and unsalted butter, and heat over medium heat while stirring. Once the pork shoulder is cooked through, remove it and pour the fat over 7.
9. Add white wine to the same frying pan and use the residual heat to release any flavor from the bottom of the pan.
10. Place the tuna in oil, the flesh and skin of 3, (B), and 9 in a blender and blend until smooth.
11. Spread ingredients 10 on a serving dish, top with 8, and sprinkle with 4 and coarsely ground black pepper. Finish.

[Tips and Cautions]
This recipe uses white wine. It may contain alcohol, so please be careful if you are a child, have a low tolerance for alcohol, or are pregnant or breastfeeding. Also, please refrain from consuming alcohol while driving, playing sports, or bathing.
The degree of doneness will vary depending on your toaster model, so please check the oven temperature and adjust accordingly. This recipe uses a 1300W oven setting at 250°C. Because toasters have a small interior and the heat source is close to the food, oil drips from the food during heating, splattering, and other factors can cause smoke and fire. Keep an eye on the food while it's cooking. If the food browns too much, cover it with aluminum foil.
This time, we're using a heat-resistant rubber spatula. Please use a heat-resistant spatula, as some may melt.
This time, we asked Chef Yu Sugimoto of the Imperial Hotel Tokyo to teach us how to make authentic "pork steak" at home. 🧑🏻‍🍳
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From prep work to prevent shrinkage during cooking to cooking techniques to maximize flavor, we carefully explain the techniques only a professional can use.
With this simple step, your ordinary pork steak will turn out exceptionally delicious. ✨
We'll also show you how to make a flavorful, all-purpose sauce using every last bit of eggplant, even the skin.
It goes well with meat dishes, fish dishes, and vegetables, and will add color to your daily meals.
With professional techniques, you can bring the flavor of a hotel to your home dining table. Please read to the end☺️

PR
🍳The ingredients and measurements for this recipe are listed on Kurashiru.
▶︎https://www.kurashiru.com/recipes/d41...
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▼Imperial Hotel About Executive Chef Yu Sugimoto 👨‍🍳

■Imperial Hotel 3rd Executi...