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.

Pork Shoulder, boneless 2 kg
Soy sauce 250 ml
KNORR Italiana Pronto Napoli GF 4.15 kg 150 g

KNORR Italiana Pronto Napoli GF 4.15 kg

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Hoisin sauce 30 ml
Coriander roots 25 g
Kecap manis 200 ml
Chilli Paste 5 g
Fresh Crushed Ginger 10 g
Garlic puree 20 g

Pork Shoulder
- Combine soy sauce, KNORR Gluten Free Pronto Napoli, chilli paste, garlic puree and fresh 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 Celsiusfor 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.