Recipe of Favorite Japanese roast pork

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Japanese roast pork. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese roast pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese roast pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese roast pork is 4 - 6 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese roast pork estimated approx 1 hour 20 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Japanese roast pork using 12 ingredients and 7 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Japanese roast pork:

1. 500 g pork shoulder
2. 1 baby leek or thick green onion
3. For the marinate:
4. 1 tsp minced garlic
5. 1 tsp mince fresh ginger
6. 3 tbsp Japanese soy sauce
7. 2 tbsp honey
8. 1 tbsp sake
9. 1 tbsp sweet bean sauce
10. 1 tsp sesame oil
11. 1 tsp ground Sichuan pepper
12. 1 star anise pod or 1/2 tsp five spice powder

Instructions to make to make Japanese roast pork

1. Combine the marinade ingredients in a bowl and mix well. Put the pork and the marinade in a resealable plastic bag. Seal the bag and shake around to coat the meat well. Refrigerate overnight.
2. Preheat the oven to 180 degree celsius. Line baking tray with kitchen parchment paper and place a roasting rack on it.
3. Remove the pork from the bag, reserving marinade, place on the rack and roast for about 40 minutes. As it roasts, use a brush to baste it 3 or 4 times with reserved marinate. Save some marinate to make the sauce later.
4. Poke the middle part of the roast with the skewer; if the juice are still pink, roast for a few more minutes. When the meat is done, take it out of the oven and set aside to rest.
5. Discard the green part of the leek. Trim and thinly slice the white part on the diagonal and soak in the bowl of cold water for about 3 minutes. Drain.
6. Pass the reserved marinate through the sieve or tea straining into a small pan. Simmer for a low heat while stirring with a wooden spatula for about 5 minutes or until thick.
7. Slice the pork, arrange on a serving plate, pour the sauce over it and top with the sliced leeks.

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