Ingredients (4 servings)
1. Cut cabbage into 5 mm slices, rub with 1 1/2 teaspoons salt. Leave to soak for about 30 minutes until tender, then squeeze out excess moisture.
2. Season the pork shoulder with 1/2 teaspoon salt and a pinch of black pepper. Peel and halve the potatoes and soak in water. Drain in a colander.
3. Heat the olive oil in a saucepan over medium heat. Add the pork shoulder and sear on all sides, turning it. When done, remove from the pan.
4. Layer the cabbage in the carbon pot, then add the white wine, vinegar and stock powder. Return the pork shoulder to the pot along with the potatoes, bacon, bay leaves and thyme. Cover and cook over medium heat for 5 minutes, then reduce heat and simmer for about 30 minutes.
5. When the pork shoulder is cooked through, slice the ingredients and arrange in serving bowls. Serve with whole grain mustard on the side.
The carbon pot is easy to use for grilling and has high sealing and moisture retention properties that allow it to cook without water, which is great for this recipe. By searing the pork shoulder first and then placing it on top of the cabbage to simmer, the flavor of the meat permeates the dish for irresistible deliciousness.
*Note that the cooking time for the pork shoulder may vary depending on its thickness. To check if it's done, insert a bamboo skewer and if clear juices come out, it's done. If not, continue to cook and monitor its progress.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING