Okinawa Carnitas
Japan meets Mexico with this innovative recipe. Serve it as canapés, entrée or main. You decide. With its full-bodied flavours and basic presentation, you can surely have some fun with it.
Ingredients
Pork Shoulder
-
Pork Shoulder, boneless 2 kg
-
Soy sauce 250 ml
-
Hoisin sauce 30 ml
-
Kecap manis 200 ml
-
Coriander roots 25 g
Carnitas
-
Cabbage, shredded 420 g
-
Shallots, sliced 90 g
-
Carrots, julienne 150 g
Preparation
-
Pork Shoulder
- Combine soy sauce, KNORR Gluten Free Pronto Napoli, KNORR Professional Mixed Chilli Puree, KNORR Professional Garlic Puree and KNORR Professional Ginger Puree, hosin, kecap manis, coriander roots and pour over pork shoulder in a deep gastronome tray. Place lid on top and braise in oven on 150 degrees for around four hours (or until meat falls apart).
- Once done – remove from oven and separate meat and liquid. Pull meat and set aside.
-
Carnitas
- Grill carnitas until warm. Place the pulled pork on top and drizzle with KNORR Mexican Chunky Salsa Mild GF. Top with cabbage, shallots and carrot.