Serves 4

Ingredients:

• Pork Loin or Shoulder Loin, 500 grams
• Salt, 1 tablespoon
• Pepper, as desired
• Cabbage, ¼
• Lemon (preferably pesticide-free), 1
• Garlic, 2-3 pieces
• White Wine or Japanese Sake, ½ cup (100ml)
• Olive Oil, 1 tablespoon

Instructions:

1. Marinate pork with salt and pepper. Cut cabbage into 4 equal parts, with the leaves’ core intact. Vertically cut lemon into 8 equal parts.
2. In a Thermos® Shuttle Chef® inner pot, heat olive oil over medium heat. Add cabbage, heat to a light roasted brown color, and remove from pot. Similarly, heat pork to a light roasted brown color, then add white wine.
3. Put cabbage back into the inner pot, add lemon and garlic, and cover lid to heat for 15 minutes. Occasionally, flip the pork over to heat on both sides.
4. Transfer the inner pot to Shuttle Chef® outer pot, cover lid and keep warm for at least 1 hour.

Notes:

• Loin meat is soft and tender and complements the sweetness of the cabbage.

Photo and recipe courtesy of Thermos Japan.