Yuzu ponzu pork stew
Yuzu ponzu pork stew

Yuzu ponzu pork stew

5 1 ratings
Total time70 mins
5 minspreparation time
65 minscooking time

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.

Ingredients

2 portion(s)
500 g
pork shoulder
Water (see amounts below)
4 
small, cooked beetroots
2 
celery stalks
1 
onion, chopped
1 
clove of garlic
2 
bay leaves
1 tbsp
olive oil
1 pinch
of black pepper
Some Italian parsley

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 - Yuzu4  small, cooked beetroots, cut into 2 cm cubes – 2  bay leaves – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 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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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.

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.

400 ml water – 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu4 small, cooked beetroots, cut into 2 cm cubes – 2 bay leaves – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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