Finally a culinary connection between Munich and Tokyo. Juicy pork knuckles in crispy tempura.

Preparation method

  • Remove the meat from the pork knuckle in not too small pieces. You want to have pieces the size of a small finger.
  • Marinate the pieces in the oyster and hoisin sauce for about 1 hour.
  • In the meantime, prepare the Tempura dough according to the instructions and then heat up the deep fryer.
  • Sprinkle the starch over the shank meat and mix well.
  • Now pull each piece of meat through the tempura dough and fry until crispy.
  • Drain on kitchen paper and serve with the Tonkatsu sauce as a dip.

Ingredients

  • 3 medium sized pork knuckles, cooked
  • 100 g Tempura dough Golden Turtle for Chefs™ (Art. 60702)
  • 100 ml oyster sauce Golden Turtle for Chefs™ (Art. 60304)
  • 100 ml hoisin sauce Golden Turtle for Chefs™ (Art. 60305)
  • 20-30 g Mondamin starch
  • 100 ml Tonkatsu sauce

Useful information

  • Costs p. portion: approx. €0.80
  • Energy p.portion: approx. 180 kcal.**
  • Preparation time: 15 min.
*Ingredient costs based on averaged distribution price **Nutritional value when raw

Allergenes

Wheat, soy, corn, shellfish and crustaceans

Tips

A fruity component is provided by the Tonkatsu sauce, which is usually served with the Japanese Schnitzel baked in Panko (Tonkatsu).

Tempura
Hoisin Sauce
Oyster Sauce