Teriyaki beer-pork knuckle with udon

Total time135 mins

45 minspreparation time

45 minscooking time

The Bavarian classic reinterpreted as a Japanese-style wok dish. Who'd have thought that pork knuckle and Kikkoman Soy Sauce would complement each other so well.

Ingredients

10 portion(s)

For the pork knuckle:

2 kg

pork knuckle (820 g net weight cooked and boneless)

10 g

peppercorns

2 g

bay leaves

For the sauce:

150 g

chopped shallots

15 g

chopped garlic

25 g

chopped ginger

50 ml

rapeseed oil

1 ¼ litre

dark beer

200 ml

Kikkoman Naturally Brewed Soy Sauce

25 g

honey

300 g

frozen edamame

500 g

red peppers, cut into strips

100 g

butter in flakes

60 g

cornflour

160 ml

water

In addition:

2 kg

udon noodles

20 g

sesame seeds

Allergens:

Lactose, sesame seeds, soy, gluten

Total weight per portion:

450 g

Weight per ingredient:

Udon noodles, approx. 200 g Meat, approx. 80 g Vegetables, approx. 70 g Sauce, approx. 100 g

Preparation

Step 1

Boil the pork knuckle in a pressure cooker with the water, pepper and bay leaves for 45 minutes until tender. Remove the bone and shred the meat. Set aside until further processing.

Step 2

Sauté the shallots, garlic and ginger for 1 minute in half the rapeseed oil. Deglaze with the beer and Kikkoman Soy Sauce. Add the honey and reduce the sauce to one litre over a medium heat for approx. 45 minutes.

Step 3

Sauté the red pepper and edamame in the remaining oil in a pan for approx. 5 minutes.

Step 4

Add the butter to the sauce. Mix the cornflour with the water and use it to thicken the sauce. Reduce the heat, add the vegetables and meat to the sauce and keep warm.

Step 5

Boil the udon noodles in salted water for approx. 1 minute. Reheat portions of the udon with the meat, vegetables and sauce in a small pot and serve garnished with the sesame seeds.

Tip:

If you wish to store the udon noodles for later, toss them in oil after cooking to prevent them from sticking together and keep them in a cool place.
Prepare the pork knuckle while it is still warm, so the meat separates more easily from the bone.

Recipe-ID: F1029

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