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Recipes

Japanese Style Potato Pork Stew
with Shirataki Knots

2-3 Servings

Approximately 30 minutes

INGREDIENTS

  • 700 ml

    Swanson Clear Chicken Broth

  • 350 g

    Pork belly slices

  • 3 pcs

    Potato

  • 1 pc

    Carrot

  • 1 pc

    Onion

  • ½ box

    Shirataki knots

  • 6-8 pcs

    Honey pea

SEASONING

  • 3 tbsp

    Mirin

  • 2 tsp

    Sugar

  • 2 tbsp

    Soy sauce

INSTRUCTIONS

Step 1:

Prepare the vegetables:

  • Boil the honey peas in water until cooked.
  • Wash and peel the potatoes, carrot, and onion. Cut them into bite-sized pieces and set aside.

Step 2:

Pan-fry the ingredients:

  • Heat a pot over medium heat and lightly grease it with oil.
  • Pan-fry the onion, then add the carrot, potato, and shirataki knots.
  • Next, add the pork belly slices.

Step 3:

Prepare the broth:

  • Pour in the Swanson Clear Chicken Broth and add seasoning.
  • Bring to a boil over medium-high heat.
  • Then, reduce the heat to low, cover with a lid, and let it simmer for 10 minutes.

Step 4:

Finish the dish:

  • Add the honey peas and cook over medium heat until the sauce is slightly reduced. Serve hot.

Tips:

  • Soak the cut potatoes in cold water to prevent them from turning brown.
  • Pork belly can be substituted with pork ribs or pork collar.