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.
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
- 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
- Heat the olive oil in a frying pan, add the marinated pork to sear on a medium heat, cook until they get coloured
- 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.
- Season with salt and black pepper, if it’s needed, and serve.