Make your home-cooking both easy and exceptional

So the novelty of home-cooking from the first lockdown might have worn off by now, but don’t lose faith! With just a few little tricks up your sleeve, you can make even the most basic dishes taste exquisite.

The secret is (always) good seasoning! Cooking can actually be rather simple. You don’t need to spend hours in the kitchen because if you have the right seasoning, you can make anything taste delicious.

Here, we’re going to share with you one of our favourite lockdown dishes: ponzu pork chops! It’s been perfect for our family of four - it’s quick, easy and delicious. Seasoning pork chops with Shibanuma Yuzu Ponzu Sauce is an absolute game-changer due to its ensemble of salty, tangy and umami flavours. See below:

What is Shibanuma Ponzu Yuzu Sauce?

Ponzu is made using a combination of traditionally and slowly fermented soy sauce and juice from yuzu citrus fruits grown in Ibaraki Prefecture.

This ponzu is made only by using Japanese Maru soybeans from Shibanuma’s own Ibaraki prefecture and is slowly aged in Shibanumas 200+ year old wooden barrels. The soy is NOT heat treated and delivers a beautiful, soft taste and aroma, whilst showing a deep golden soy sauce colour.

How to use Ponzu Sauce?

We use it as a dipping sauce for sushi, dumplings, spring rolls and sesame bread, It’s also great for pre-seasoning fish or pork. The fragrance of fresh yuzu really stands out and is perfectly complemented by smoky bonito aromas.

So, what are you waiting for?

Ponzu Pork Chops Recipe

Step 1: Season pork chops or chicken thighs with our fleur de sel and red Kampot pepper

Step 2: Fry the meat on both sides in a hot frying pan with a little olive oil until brown but not cooked through.

Step 3: Place the meat in an ovenproof dish pour over 50ml Shibanuma Yuzu Ponzu Sauce, 100 ml of good chicken stock and put a teaspoon of butter on each chop or thigh.

Step 4: Place small potatoes and slices of bell pepper in the dish. Season with our gourmet Desert Fennel. Cover the dish with a lid or foil and bake in the oven at 120 ̊C for approx. 2 hours or until the meat is really tender.

Serve with steamed broccoli and voila!