THE MISO-STUNG CLAY POT

(Our Play on Gyuvech with a Japanese Twist)

THE MISO-STUNG CLAY POT

Ingredients: 500g Pork shoulder (cubed), 100g Chouriço (sliced), 1 Eggplant, 2 Zucchini, 2 Potatoes (all cubed), 2 Red onions (pureed), 2 cloves Garlic, 1 tbsp Tomato purée, 1 tsp Smoked paprika, 1 tsp Cumin...

Ingredients

  • 500g Pork shoulder (cubed)
  • 100g Chouriço (sliced)
  • 1 Eggplant
  • 2 Zucchini
  • 2 Potatoes (all cubed)
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 1 tbsp Tomato purée
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tbsp White Miso paste
  • 200ml Veg stock
  • 50ml White wine

Cooking Method

  1. The Scorch Sear pork and chouriço in a heavy pot until charred and rock-hard; remove.
  2. The Architect Fry onion puree and garlic in the fat until sweet; stir in all vegetables.
  3. The Bloom Whisk miso, tomato purée, and spices with a 30ml splash of wine; the steam will release the fermented umami and smoky oils.
  4. The Swell Add remaining wine and stock; return meat. Cover and bake at 180°C for 45 minutes.
  5. The Marriage Remove lid for the last 10 minutes to lacquer the surface.
  6. The Final Flourish Top with raw fresh parsley matchsticks and a hit of raw lemon juice.

Cuisine: Balkan

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