Stewed Pork and Red Peppers with Shiokoji


We often buy big pieces of pork shoulder. I cut them into smaller pieces and freeze them with Shiokoji. Shiokoji makes the meat tender and I also believe that Shiokoji can help the meat last longer. 


When you freeze any kind of meat with one or two tablespoons of Shiokoji, Shiokoji will work as a marinade when you defrost the meat. Just remember that Shiokoji already contains salt, so you don’t want to add too much salt when cooking the marinated meat.

>>> What is Shiokoji?

Yesterday I made stewed pork and red peppers with tomato sauce using the package of pork which I had frozen with Shiokoji. Shiokoji can also remove the smell of meat. I’d like to share the recipe here.


Ingredients for Stewed Pork and Red Peppers with Shiokoji

  • Pork Shoulder: 300-400 g
  • Shiokoji: 1 tablespoon
  • Red Pepper: 2 
  • Mushrooms: 3-5
  • Garlic: 1-2 cloves
  • Canned Tomato: 1 can
  • Bay Leaf: 1
  • Salt, Black Pepper
  • Olive Oil


Preparation

  • Cut the pork into small pieces and marinade it with Shiokoji for more than 30 minutes
  • Cut the red peppers into 3 cm square, the mushrooms into 4 pieces 
  • Chop up the garlic


How to Make Stewed Pork and Red Peppers with Shiokoji


  1. Heat the olive oil in a frying pan, add the marinated pork to sear on a medium heat, cook until they get coloured
  2. Place the seared pork in a saucepan, add red peppers, mushrooms, garlic, canned tomato, a bay leaf, and simmer them for more than 1 hour until the pork gets tender.
  3. Season with salt and black pepper, if it’s needed, and serve.


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