-24- Lakeshore Camp “Grilled Rock” Stew
You can make this rich pork stew without using roux!
600g pork, shoulder roast
½ tsp salt
dash black pepper
1 clove garlic
6 mushrooms (kind not specified)
½ (100g) onion
1 tbsp vegetable oil
25g weak wheat flour
400 mL red wine
400 mL Sanji’s chicken stock (see p.95)
2 bay leaves
5 tbsp ketchup
[How to Cook]
① Cut the pork into 1.5 cm thick slices. Place in a dish, sprinkle with salt, pepper and flour (A). Cut the garlic in half, crush with a kitchen knife. Cut the mushrooms in half and the onion into four equal pieces.
② Place the vegetable oil in a pot. Turn to medium heat, add garlic. When you can smell the garlic cooking, take it out and add 10g butter. After the butter is melted, add the meat and leftover flour. Watching so it doesn’t burn, cook both sides.
③ Add the red wine, boil to remove the alcohol. Add Sanji’s chicken stock (B), the garlic from step two, and bay leaves. After film begins to collect on top, begin skimming and remove bay leaves (C). Add raisins and ketchup. Cook over a low flame for 40 m.
④ Place the remaining butter in a heated frying pan. When melted, add mushrooms and onions. Fry. Add to the pot from step three. Simmer 20 minutes. Add additional salt as desired.
Sanji: Red wine and raisins are the winning move!
Luffy: Eeh? You can make it with a stone??
Is it good?
Sanji: Of course! It’s “grilled rock” stew!
You can boil the stew on the rock’s heat!
Chopper: It’s a good stew! You can absorb all the nutrients from the ingredients!