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Pork Crisps
Winter
Autumn
Summer
Spring
Main courses
Meat
Vegetables
Sauce for Rice / Sauce soja Sucrée
Japanese fusion
Ingredients for 4 portions
- 300 g Pork belly (or neck)
- Potato starch for coating
- Salad oil
- 80 ml Kikkoman Sauce for Rice - Sweet
- 2 tsp Grated ginger
- 3 tsp Finely chopped leek
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Slice thinly pork belly, wrap in kitchen foil and flatten meat slices even more with meat tenderizer. Coat with potato starch and fry on high heat until crispy. Sprinkle with sauce and serve immediately.
Used products in this recipe
Ingredients for 4 portions
- 300 g Pork belly (or neck)
- Potato starch for coating
- Salad oil
- 80 ml Kikkoman Sauce for Rice - Sweet
- 2 tsp Grated ginger
- 3 tsp Finely chopped leek
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.