Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 15 min total45 min hands-onServes 4Medium
This recipe has reached the top of the ladder
LEGEND → —Pork and potatoes fried in the same pan, in an order that gets both crisp instead of one steaming the other.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork neck000 g
Waxy potatoes000 g
Red onion000 g
Garlic000 g
Coriander000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Pork neck at the counter: the fat you want to see
Loading the pan in order, so nothing steams
A ketsi, and what to use instead of one
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 10 of the 21 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: loading the pan in the right order — step 13 of 21.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nino Abashidze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Why the potatoes go in dry, never rinsed wet
The two minutes everything spends together
Adding the garlic off the heat
The order the pan is loaded in, and the two minutes everything spends together at the end.
Written by Nino Abashidze. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
931 people cooked it, 94% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
