|
|
|
Pork With
Honey, Yuzu and Togarashi
This recipe is from the
MediAtinker blog. The
writer explains that you can adjust ingredients to your liking. |
|
Servings: 2 |
| I
N G R E D I E N T S |
2 pork
chops or cutlets
3-4 tablespoons yuzu juice (with or without salt)
1/2 teaspoon dried yuzu peel
1/2 teaspoon schichimi togarashi
1/2 teaspoon brown sugar
1/2 teaspoon salt
1 tsp black pepper
Glaze
2 tablespoon honey
1 splash of yuzu juice (with or without salt)
1 teaspoon schichimi togarashi |
|
|
I N S T R U C T I O N S |
Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle
with yuzu juice and allow to marinate for a few hours. Thin the honey
with enough yuzu juice make it easy to brush onto the meat; and add a
sprinkle of the togarashi and set aside.
Grill the meat. Just before removing from the heat, brush with the honey
glaze and allow to caramelize. Be careful not to burn the honey.
Serve with fresh grilled vegetables and rice.
|
| |
| |
|
|
More
Yuzu Recipes
Related Products From GourmetSleuth
Yuzu Juice
- use in drinks, marinades, dressings
Schichimi Togarashi -
add to noodle dishes, sprinkle on salads, sushi or use as a rub for meats.
|
