Steps

1. Wash 3 potatoes, cut into wedges with the skin on.
   🕒 02:31
2. Boil water in a pot, add a pinch of salt, then add the potatoes and boil for about 10 minutes until a skewer can be inserted easily.
   🕒 02:51
3. Melt 50g of butter in a frying pan.
   🕒 03:09
4. Add 100cc of tahini (sesame paste), a pinch of salt, a pinch of sugar, and 1 tsp of soy sauce to the melted butter, mix until smooth, and bring to a boil.
   🕒 03:30
5. Transfer the prepared sesame butter sauce to a bowl.
   🕒 04:21
6. Make shallow cuts in the sinew of the 400g pork shoulder with a knife.
   🕒 05:05
7. Lightly sprinkle a pinch of salt on both sides of the pork.
   🕒 05:20
8. Cut the pork into bite-sized pieces and season with a pinch of black pepper all over.
   🕒 05:37
9. In a separate bowl, mix 1 tbsp curry powder, 2 tbsp soy sauce, 3 tbsp beaten egg, 1 tbsp Shaoxing wine, and 2 tbsp wheat flour until smooth to create the batter.
   🕒 05:47
10. Add the cut pork to the batter bowl and mix well to coat evenly.
    🕒 06:46
11. Add 1/3 of the prepared sesame butter sauce to the boiled potatoes and mix.
    🕒 07:29
12. Spread the mixed potatoes on a baking sheet and bake in the oven until browned.
    🕒 07:36
13. Heat 1 tbsp of sesame oil (Taihakku) in a frying pan.
    🕒 08:05
14. Place the batter-coated pork flat in the heated frying pan and pan-fry over medium heat until golden brown on both sides.
    🕒 08:09
15. Add the remaining sesame butter sauce to the baked potatoes and toss to coat.
    🕒 09:34
16. Arrange the pan-fried pork and the sesame butter sauce-coated potatoes on a plate.
    🕒 10:23
17. Garnish with cilantro (coriander) or your favorite leafy greens to complete the dish.
    🕒 10:39