- Cut pork into 1-inch cubes; coat with 2 Tbsp. flour.
- Heat oil in Dutch oven or large skillet over medium-high heat. Add pork and brown on all sides. Drain off excess fat.
- Stir in teriyaki sauce, wine, ketchup and 1/3 cup water; cover and bring to boil. Reduce heat; simmer 30 minutes.
- Add onion and basil; simmer, covered, 20 minutes.
- Add vegetable mixture; bring to boil. Simmer, covered, 6 to 10 minutes longer, or until pork and vegetables are tender.
- Blend remaining 1 Tbsp. flour with 2 Tbsp. water; stir into pan. Cook, stirring constantly, until sauce boils and thickens, about 1 minute.
- Serve over noodles.
Teriyaki Pork Ragout
ingredients
1-1/2 pounds boneless pork shoulder (Boston butt)
3 tablespoons all-purpose flour, divided
1 tablespoon vegetable oil
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1/3 cup dry white wine
2 tablespoons tomato ketchup
1 medium onion, chunked
1/2 teaspoon dried basil leaves, crumbled
1 bag (16 oz.) frozen vegetable mixture (carrot,
cauliflower & broccoli)
Hot cooked egg noodles
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
