Pork (thinly cut and coarsely chopped, or pork belly)
1 to 2 tablespoons
1 heaping tablespoon
Garlic (finely chopped)
Sprinkle the pork with salt, pepper and katakuriko, and rub in well with your hands (I used pork belly offcuts).
New potatoes taste best with their skins, so wash them very well, wrap them up whole in plastic film, and microwave for a few minutes. Cut into easy to eat pieces.
Heat some oil in a frying pan and stir-fry the pork.
Once the pork is browned, add the potatoes and continue stir frying.
Once the potatoes have browned, turn the heat off and add the butter and garlic to taste.
Once the butter has melted, turn the heat back on. Swirl in the soy sauce, stir-fry quickly and it's done.
These are Haru Ichiban (a variety of spring potatoes) from Tokunoshima.
Story Behind this Recipe
I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them.
By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them.