Braised pork and vegetables with citrus soy sauce
Ingredients for 4 portion(s)
For the citrus soy sauce:
- 70 ml Kikkoman naturally brewed Tamari gluten-free soy sauce
- 60 ml lemon juice (a lemon, orange and lime juice mix tastes even better)
- 2 tsp. cider vinegar
- 4 tbsp. honey
For the pork:
- 400 g neck of pork
- Salt and freshly ground pepper
- 400 g Chinese leaves (or oxheart cabbage)
- 100 g shiitake mushrooms
- 12 baby corns (out of a jar)
- 12 cherry tomatoes
- 60 ml sake (or white wine)
Preparation
1. Mix all the ingredients together for the citrus soy sauce. Dab the pork dry, cut into 4-5 cm square slices and season lightly with salt and pepper.
2. Trim and wash the Chinese leaves and cut into approx. 5-6 cm squares. Wash the mushrooms, remove the stalks and quarter or halve them, depending on size. Drain the corn and slice in half diagonally.
3. Put the Chinese leaves, mushrooms and corn in a frying pan (or a flat saucepan) and distribute the slices of meat on top (making sure they don’t overlap). Wash the tomatoes, add them to the pan, pour the sake over the contents and cook for approx. 10-15 minutes with the lid on. Stir, put on deep plates and serve with the citrus soy sauce on the side.
Used products in this recipe
Ingredients for 4 portion(s)
For the citrus soy sauce:
- 70 ml Kikkoman naturally brewed Tamari gluten-free soy sauce
- 60 ml lemon juice (a lemon, orange and lime juice mix tastes even better)
- 2 tsp. cider vinegar
- 4 tbsp. honey
For the pork:
- 400 g neck of pork
- Salt and freshly ground pepper
- 400 g Chinese leaves (or oxheart cabbage)
- 100 g shiitake mushrooms
- 12 baby corns (out of a jar)
- 12 cherry tomatoes
- 60 ml sake (or white wine)
