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
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Pork Shoulder, boneless 2 kg
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Soy sauce 250 ml
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Hoisin sauce 30 ml
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Coriander roots 25 g
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Kecap manis 200 ml
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Chilli Paste 5 g
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Fresh Crushed Ginger 10 g
Carnitas
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Cabbage, shredded 420 g
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Shallots, sliced 90 g
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Carrots, julienne 150 g
Preparation
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Pork Shoulder
- Combine soy sauce, KNORR Gluten Free Pronto Napoli, Chilli Paste, KNORR Professional 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 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
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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.