Culinary Studio Culinary Art 2012.Mar.
Ingredients
| Pork shoulder block |
200g - Cut into 4cm cubes, marinate overnight in shio koji and pepper |
| Shio koji |
1 tbsp |
| Pepper |
A pinch |
| Flour |
1 tbsp |
| Butter |
1 tbsp |
| Garlic |
1/2 clove - Minced |
| Potatoes |
350g - Peeled and cut into 4-5 pieces |
Seasonings
| Tomato juice |
200ml |
| Ketchup |
1 tbsp |
| Water |
150ml or more |
| Bay leaf |
1 leaf |
| Pepper |
A pinch |
Garnish
Method
- Coat the pork, marinated in shio koji, with flour. Melt butter in a heavy-bottomed pot and sear the pork over medium-low heat.
- Add garlic and sauté until fragrant. Add potatoes, seasonings, and the bay leaf. Cover and simmer for about 25 minutes, stirring 2-3 times during cooking.
- Serve on a plate and sprinkle with minced parsley.