Ingredients : Serves 6

ingredients image
  • 1kg pork shoulder or leg, cut in 2 if large and tie with string to keep the shape
  • 90ml kikkoman soy sauce
  • 60ml Japanese sake
  • 70ml mirin
  • 1 tsp yuzu pepper
    2-3 slices of ginger (option)
  • 1/2 tsp honey
    -----<for sauce>-----
  • 1tbsp mirin
  • 1 tsp cornflour


instructions image
  • In a large bowl mix together the soy saucre, mirin, yuzu pepper, honey and ginger if you like.
  • Marinate the pork into the bowl in a fridge for about 5 hours or overnight turning it over once. Reserve the marinade.
  • Preheat the oven to 230C, gas mark 8.
  • Place a baking sheet on the tray under the grill rack, then roast the pork for 15 minutes until golden brown on surface.
  • Turn down the heat to 180 C, gas mark 4.
  • Then turn the pork over and roast for 20 minutes or until the pork are cooked through and lightly golden. (Check the meat if it is cooked, pierce the centre with a skewer. If the juices are transparent, the meat is cooked.)
  • As soon as the pork is roasted, soak in the marinade and covered with the lid or cling film turning the pork occasionally. Leave to cool at the room temperature.
    -----<sauce>-----After the pork is cooled
  • Take out the pork from the marinade.
  • In a sauce pan boil the marinade to sterilize and simmer. Add the 1 tbsp mirin.
  • Dissolve the cornflour with 1 tbsp cold water. Then add it into the marinade and stir well.
  • Slice the pork and drizzle a little sauce over the top.
Leftover pork can be used in noodles, sandwiches and salads.

served image
This recipe was first published on mizueandco.com in Nov. 2006.