Braised Shoulder of Pork


Braised Shoulder of Pork

Cold, tender sliced pork shoulder which is marinated in Kikkoman Teriyaki after braising. Part of our series of Japas (Japanese tapas recipes for chefs).

  • Serves10
  • Preparation Time15 mins
  • Additional Time12 hours marinating
  • Cooking Time1 hour 30 mins

Nutrition per serving

  • Energy232 Kcals
  • Protein17.6g
  • Carbohydrates1.9g
  • Fat17.1g

Ingredients

  • 900g shoulder of pork (or pork belly)
  • 2 spring onions
  • 20 g fresh ginger root
  • 2 tbsp vegetable oil
  • 1 litre meat stock
  • 90 ml Kikkoman Teriyaki Marinade
  • 100 g mustard
  • Also: kitchen twine

Method

Dab the pork dry and secure it in shape for roasting with kitchen twine. Wash and trim the spring onions, peel the ginger and cut them both into pieces. Heat up the oil in a roasting pan. Sear the meat on all sides, add the spring onions, ginger and stock, cover and braise at a low heat for approx 90 minutes.

Put the braised meat and Teriyaki Marinade in a freezer bag, seal it so that it is airtight and place in the fridge to marinate overnight.

Drain the meat, slice it thinly and serve with mustard. Add a garnish of leek strips if you like.

Tip! You can also serve the meat hot. Simply immerse the closed freezer bag containing the meat in a 65C water bath for approx 30 minutes. Drain the shoulder of pork, and use a blowtorch to brown the surface, then slice thinly.

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