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 per serve
Okinawa Carnitas
−
+
€0.0
Pork Shoulder
Pork Shoulder, boneless
/kg
2.0 kg
0%
Soy sauce
/ml
250.0 ml
0%
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
150.0 g
0%
Garlic puree
/g
20.0 g
0%
Chilli paste
/g
5.0 g
0%
Fresh crushed ginger
/g
10.0 g
0%
Hoisin sauce
/ml
30.0 ml
0%
Kecap manis
/ml
200.0 ml
0%
Coriander roots
/g
25.0 g
0%
Carnitas
KNORR Mexican Chunky Salsa Mild GF 1.95 kg
/g
600.0 g
0%
Cabbage, shredded
/g
420.0 g
0%
Shallots, sliced
/g
90.0 g
0%
Carrots, julienne
/g
150.0 g
0%
/
Pork Shoulder
-
Pork Shoulder, boneless 2.0 kg
-
Soy sauce 250.0 ml
-
Garlic puree 20.0 g
-
Chilli paste 5.0 g
-
Fresh crushed ginger 10.0 g
-
Hoisin sauce 30.0 ml
-
Kecap manis 200.0 ml
-
Coriander roots 25.0 g
Carnitas
-
Cabbage, shredded 420.0 g
-
Shallots, sliced 90.0 g
-
Carrots, julienne 150.0 g
Preparation
-
Pork Shoulder
- Combine soy sauce, KNORR Gluten Free Pronto Napoli, chilli paste, garlic puree and crushed ginger, 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 degree Celsius 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.
