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Export 12 ingredients for grocery delivery
Step 1
Ask your butcher to machine slice the pork shoulder for you. At home, cut the slices into 1 1/2 inch thick strips.
Step 2
Add both oils to a medium pot over medium heat; once the oils are hot, add the pork slices. Stir-fry for 1-2 minutes, then add the green onion and stir for 5 minutes or until the pork has browned and the onions are softened. Add the ginger in the last two minutes before the pork and onion are done.
Step 3
Add the chicken broth and deglaze the pan. Bring to a boil over high heat; add the carrots and potatoes, and cook 5-7 minutes or until just cooked through.
Step 4
In a separate bowl, mix the curry powder with a small amount of boiling broth to make a slurry; add that back to the pot. Add the potato starch mixture, sake, and gluten-free soy sauce and simmer until thickened, up to 10 minutes. Stir to ensure the bottom of the pan isn't browning or sticking; if that happens, turn the heat down.
Step 5
Serve on top of prepared Japanese rice and enjoy!
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