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Ingredients (4 servings)
400 g pork shoulder loin Approx. 1 teaspoon salt Black pepper 2 potatoes 2 cloves garlic 2 sprigs rosemary 2 tablespoons olive oil |
Instructions
1. Cut pork into larger bite size pieces and rub with salt and pepper. Wash potatoes and cut into bite size pieces leaving the skin on. Cut garlic cloves and rosemary sprigs in half.
2. Put the pork, garlic and rosemary in a plastic bag and add olive oil. Squeeze lightly to mix, and marinate for 30 minutes.
3. Heat carbon pot on medium heat and cook the pork for about 5 minutes until browned, turn meat over and cook for another 2 minutes, then remove from pot.
4. Discard excess fat drippings from the carbon pot, put the potatoes from number 1 in and cook until browned.
5. Put the pork from number 3, garlic and rosemary from number 2 in the pot, put on the lid and steam cook on low heat for 5 minutes.
6. Mix well again and put on the lid. Cook for another 5 minutes, turn off the heat, and let steam for 3 minutes.
CHEF'S NOTES
In the first step of cooking the pork, it is possible to brown the surface in the carbon pot.
There are no drippings from the meat so the potatoes grilled afterwards in the same oil are also browned without falling apart for a beautiful and tasty result.
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After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING |
