Recipes

Boil Brussels sprouts for about 2 minutes, soak in ice water, then cut into wedges (if using spring cabbage, just cut it into chunks)

Slice Fujinokuni Ikiiki Pork into 2cm thick slices, then sprinkle with salt and white pepper. Sprinkle flour on it and beat it well.

Pour olive oil (30cc) into a frying pan, add A (garlic, rosemary) and heat over low heat. When the scent transfers to the oil, remove only A.

Place ❷ in a frying pan and fry over medium heat. Once one side is browned, turn over and add Brussels sprouts, oysters, clams, and capers.

When the Brussels sprouts begin to wilt, add the wine and vinegar.

Once the alcohol has evaporated, add the cut tomatoes and close the lid.

Once the clam shells open, remove the meat, oysters, and clams.

Bring the remaining sauce to a boil over high heat, thicken with water-soluble potato starch, then add the oysters and clams back in.

Place the shredded meat on a plate❽.

Drizzle with olive oil (10cc) and it's done!