Yakibuta is roast pork similar to Cha Siu of China. While Cha Siu uses a variety of spices such as star anise and cinnamon and also honey to flavor the meat, Japanese Yakibuta has a much simpler taste. Yakibuta is usually sliced thinly and served as a dish for an appetizer or a part of meals, and it is also a very popular topping for Ramen.
Ingredients
2 lb pork shoulder butt (900g)
1/2 C soy sauce (120ml)
1/4 C Sake (60ml)
1/2 C sugar (100g)
4-5 thick slices ginger root
1 clove garlic
Instructions
2 lb pork shoulder butt (900g)
1/2 C soy sauce (120ml)
1/4 C Sake (60ml)
1/2 C sugar (100g)
4-5 thick slices ginger root
1 clove garlic
Instructions
Tie the meat at 1" intervals with cotton twine (string).
Put all the ingredients along with the pork in a plastic bag, close and marinade in the refrigerator for at least 4-5 hours, or preferably overnight.
Preheat the oven to 350F (175C), and bake for 1 hour and 30 minutes, turning and basting a couple of times.
Take the meat out from the oven and let it stand for 30 minutes; remove the strings, and slice.
Put all the ingredients along with the pork in a plastic bag, close and marinade in the refrigerator for at least 4-5 hours, or preferably overnight.
Preheat the oven to 350F (175C), and bake for 1 hour and 30 minutes, turning and basting a couple of times.
Take the meat out from the oven and let it stand for 30 minutes; remove the strings, and slice.
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