ポルトガル料理研究家の馬田草織さんのキッチンにリモート接続！今年11月11日は焼き栗を食べてお祝いする栗祭り「サン・マルティーニョの日」。ポルトガルの栗料理「栗と豚肉のスパイスロースト」のレシピを教えていただきます！

【材料】　(２人分)
豚肩ロース肉　２００ｇ
ラード（またはオリーブオイル）　大さじ１
むき栗　６粒
菜花（またはほうれん草）　１／３束
にんにく　１片（刻む）
黒胡椒　適量

A
白ワイン　大さじ３
パプリカパウダー　小さじ１
クミンパウダー　小さじ１
にんにく（すりおろす）　１片
塩　少々

【作り方】
１）一口大に切った豚肩ロース肉とAを、ビニール袋に入れてよく揉む。下味を絡めて冷蔵庫で３０分以上漬け込む。（一晩おくと味がしっかり入る）
２）フライパンにラードを熱して１の豚肩ロース肉を入れ、中火でこんがりするまで焼く。むき栗を加えて全体に塩（分量外）を軽くふり、 １の豚肩ロース肉を漬けていた液と大さじ２の水（分量外）を加える。蓋をして１０分蒸し焼きにする。
３）菜花のオイル蒸しを作る。フライパンにオリーブオイル大さじ１（分量外）と刻んだにんにくを入れて弱火にかける。香りが出たら食べやすい長さに切った菜花を入れて蓋をし、中火で１分ほど焼きつける。ひっくり返して塩（分量外）を振り軽く焼きつけたら、大さじ２の水（分量外）を加え、くたっとするまで蒸し焼きする。
４）器に２を盛って黒胡椒をふり、３を添える。

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