Asian vitello

Ingredients for 8 servings:

• 800 g veal (back)
• Salt
• Black pepper, freshly ground
• Flour, for breading
• Oil, for frying
• 8 shallots, roughly diced
• 800 ml coconut milk
• 400 g pak choi
• Soy sauce
• Spice paste:
• 2 garlic cloves, finely diced
• 6 tbsp sauce (teriyaki)
• 1 tbsp brown sugar
• 50 g ginger, finely diced, keep the peel!
• 60 g white sesame seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the meat with salt and pepper, coat in flour, and sear on all sides in hot oil in a pan. Grease a baking tray with high sides, scatter the shallots and ginger peels on it, place the meat on it, and cook in an oven preheated to 160°C for 20 minutes. Meanwhile, to make the seasoning paste, puree the garlic, teriyaki sauce, sugar, and ginger, then stir in the sesame seeds. Remove the meat and coat with the seasoning paste. Pour coconut milk onto the tray, add the meat, and cook for another 15 minutes. Remove the meat, let it rest, and slice it once cooled. Strain the stock and simmer for 30 minutes until it has reduced by about half; then let it cool. Briefly fry the pak choi in oil and season with soy sauce. Arrange the vegetables decoratively on a platter, arrange the meat slices on top, and serve the sauce in small bowls or drizzle the meat with a little liquid. The sauce tastes so aromatic that any leftovers can be used as a sauce for other Asian dishes.