Yuzu ponzu pork stew
Impress your guests with this vibrant dish - piquant ponzu pork meets bold beetroot in a symphony of flavours. Simmered in a zingy yuzu ponzu sauce that tenderizes the meat to perfection. Guaranteed to leave a lasting impression.
Preparation
Step 1
500 g pork shoulder – Water (enough to cover the meat in a saucepan)
Cut the pork shoulder into mouth-sized cubes (3 - 4 cm), place in a pan and cover with water. Place the pork and water in a saucepan and bring to the boil over a high heat, then immediately remove the pork.
Step 2
2 stalks of celery – 1 onion – 1 clove of garlic, chopped – 1 tsp olive oil
Heat the oil in another deep pan. Add the garlic, and when it becomes fragrant, add the chopped vegetables and fry over a medium heat.
Step 3
400 ml water – 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 4 small, cooked beetroots, cut into 2 cm cubes – 2 bay leaves – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of black pepper
Place the pork, beetroot, bay leaves, Kikkoman Ponzu Soy Sauce - Yuzu and water in a deep pan, cover and simmer for 1 hour. Season with Kikkoman Soy Sauce and black pepper. Garnish with a little Italian parsley.
Tip:
Serve with bread or rice.
Recipe-ID: 1298
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