Rosemary pork and potatoes

Rosemary pork and potatoes

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


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.



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.

Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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