Easy Homemade Yakibuta - Roast Pork
Easy Homemade Yakibuta - Roast Pork

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, easy homemade yakibuta - roast pork. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy Homemade Yakibuta - Roast Pork is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Easy Homemade Yakibuta - Roast Pork is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook easy homemade yakibuta - roast pork using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Easy Homemade Yakibuta - Roast Pork:
  1. Get Pork shoulder meat (or thigh)
  2. Get A
  3. Prepare Japanese leek (5 cm)
  4. Get piece/clove each Ginger, garlic (both thinly sliced)
  5. Make ready Soy sauce
  6. Prepare Sugar (coarse sugar will make the meat shiny)
  7. Make ready Sake
  8. Get Mirin
  9. Prepare Red chili pepper
  10. Prepare Star anise
  11. Make ready Kitchen twine
Steps to make Easy Homemade Yakibuta - Roast Pork:
  1. (The photo shows two pieces of pork. ) Tie up the pork with kitchen twine, and poke it all over with a fork. Marinate in the A ingredients for more than 3 hours - overnight is OK!
  2. Preheat the oven to 200°C. Line a baking sheet with cooking paper and put the meat on top. Roast for about 40 minutes. The marinade will be used later so reserve it.
  3. The pork is done when you poke it with a skewer and the juices run clear. (If you're cooking 2 pieces at a time, increase the roasting time by 10 minutes.)
  4. Put the marinade in a frying pan with the meat, and simmer to reduce the liquid while turning the meat. The meat will be even more delicious when it's coated with glossy sauce.
  5. Leave the kitchen twine on until it's time to eat it. Take it off before slicing.
  6. This is a photo of it cut. Delicious served with some Japanese mustard (plain mustard powder turned into a paste with water).

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