Marinate pork tenderloin in 1/2 cup Takumi, at least 2 hours to overnight. Prepare grill for indirect-heat cooking over low heat. Combine ponzu sauce with 1/2 cup Takumi. Grill pork over low heat, turning it over and basting with ponzu mixture every 30 minutes, about 2 hours until meat is no longer pink in the center but still moist. When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl, toss with remaining sauce. Serve on French rolls with Asian slaw. To make Asian slaw, combine 1 package (about 6 cups) pre-cut cole slaw mixture, 3/4 cup shredded carrots, 1/2 cup rice vinegar, 1/2 cup soy sauce and 1 tablespoon sesame oil.
Pulled Pork Banh Mi Sandwich
Yield
Yield: 6 servings
kikkoman products used:
ingredients
2 Pork Tenderloins (about 3/4 pound)
1 bottle Kikkoman Teriyaki Takumi Triple Ginger (20.5 oz bottle), divided
1/2 c. Kikkoman Ponzu (or Kikkoman Rice Vinegar)
6 buns French Rolls (sliced in half)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
