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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Based on a recipe from Lulu Grimes’ Japanese cookbook. It is recommended to serve this cold, or reheat it thoroughly if preferred. Goes well with cooked spinach, or diced cucumber dressed in sesame oil. Cook time doesn't include 2 hours 'fridge marinating time. Ingredients:
1 1/2 lbs boneless pork, rind and most of the fat removed ( side or belly, 750g) |
1 garlic clove, crushed |
1 tablespoon vegetable oil |
salt |
1 bunch fresh watercress, to garnish |
8 tablespoons shoyu (japanese soy sauce) |
4 tablespoons sake |
5 tablespoons mirin |
3 tablespoons brown sugar |
Directions:
1. Preheat oven to 400°F/200°C.
2. Rub garlic and salt (to taste) over pork. Heat oil in large skillet and brown the pork on all sides.
3. Remove pork to baking sheet and roast in preheated oven for 1 1/2 hours or until pork is tender.
4. In small bowl mix together the marinade ingredients.
5. Rinse the pork in hot water and shake off excess.
6. Set pork in a dish and pour the marinade over it. Cover with plastic wrap and allow marinating in the refrigerator for at least 2 hours.
7. Remove pork from marinade, thinly slice to serve, and garnish with watercress.
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