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isakaya pork, dashi sauce, pe-tsai, basil

Salted

A pork recipe full of Asian flair!  A nice kick of spice and the freshness of basil.

Ingredients

Recipe for 12 tapas

Pork filet

600 Gr
Filet mignon of pork
2 Clove(s)
Garlic
20 Gr
Fresh ginger
50 Gr
Canola oil

Sweet and sour soup

1 Liter(s)
Chicken stock
20 Gr
Soy sauce
20 Gr
White vinegar
10 Gr
Salt
20 Gr
Cornstarch
40 Gr
Cold water
3 Unit(s)
Bok choy
4 Sprig(s)
Basil
1 Unit(s)
Egg
1 Tsp
Chili flakes
150 Gr
Silken tofu
10 Gr
Hoisin sauce
1 Tsp
Roasted sesame oil
  • Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Pork skewers

    Cut the pork filet into 2x2 cm cubes, mince the garlic and grate the ginger.

    In a mixing bowl, combine the pork, garlic and ginger.  Add the oil and mix well.  Cover with plastic wrap and let marinate for 30-45 minutes at room temperature before making the skewers.

    Once skewered, sear the meat in a hot skillet making sure to season with salt and pepper and make sure they have a nice coloration.  Set aside on a baking sheet.  When ready to eat, finish cooking the in the oven for 5 minutes at 400°F.

  • Sweet and sour soup

    Pluck the bok choy leaves and slice them finely.  Finely slice the basil.  Cut the silken tofu into matchsticks and in a mixing bowl, beat the egg.

    In a wok, bring the chicken stock to a boil.  Add the bok choy and tofu.  Once back to a boil, add the soy sauce, hoisin, vinegar, chillies, salt and pepper.

    In a separate mixing bowl, combine the corn starch and cold water.  Slowly add the soup base while continuing to stir.  Once boiling it should have thickened to the desired consistency.  Remove from the heat and add the beaten egg, but do not mix for 1 minute to allow it to cook.

    Garnish with sesame oil and the pork skewers.

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