Serves 4

Ingredients:

• Pork Shoulder, 400 grams
• Potato, 3 large (peeled)
• Onion, 1 (peeled and cut into 4 equal parts)
• Salt, amount as desired
• Pepper, amount as desired

Preparation:

• Cut pork shoulder meat into 3 equal parts, rub them with ½ tablespoon salt and put in the refrigerator for 1 hour (if possible, keep it in refrigerator overnight).

Instructions:

1. In a Thermos® Shuttle Chef® inner pot, add potatoes, onions, and refrigerated meat. Add water to cover contents and heat over medium heat.
2. When boiled, remove the scum, reduce to low heat and simmer for 8 minutes. Then transfer to Shuttle Chef® outer pot and keep warm for 30 minutes.
3. After 30 minutes, remove cooked meat, cool and slice it.
4. Break the potatoes and onions in the broth with a kitchen tool or cutlery (like wooden spatula) to desired sizes. Season with salt and pepper before serving.

Notes:

• This recipe uses a Thermos® Shuttle Chef®.

Tip:

• Pork is cooked as large pieces in the pot, it becomes deliciously fluffy and melts in your mouth.
• This dish may be consumed as a pot-au-fu (stew), or separately as a meat dish and a soup.

Photo and recipe courtesy of Thermos Japan