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!