What you'll need:175ml dark soy sauce120ml sake3 tbsp mirin or rice wine vinegar2 tbsp oyster or teriyaki sauce75g sugar500g belly pork, rolled½ leek, sliced4 garlic cloves, peeled and left whole4cm piece of ginger, thickly slicedTime: 2 hoursServes: 4MethodFirstPut the soy sauce, sake, mirin and oyster or teriyaki sauce in
What you'll need:
- 175ml dark soy sauce
- 120ml sake
- 3 tbsp mirin or rice wine vinegar
- 2 tbsp oyster or teriyaki sauce
- 75g sugar
- 500g belly pork, rolled
- ½ leek, sliced
- 4 garlic cloves, peeled and left whole
- 4cm piece of ginger, thickly sliced
Time: 2 hours
Put the soy sauce, sake, mirin and oyster or teriyaki sauce in a pan along with the sugar, and bring up to the boil. As that’s bubbling away, preheat your oven to 140C.
Stick your rolled belly pork in a small roasting tin, and pour the hot liquid you’ve just made all over it. Chuck in the leek, garlic, and ginger, and add about 400-500ml water (you don’t want it completely covered). Cover with two layers of foil, leaving a small gap for steam to escape, and stick it in the oven.
Cook your pork for 2.5 hours, turning every 45 minutes or so. Once cooked, remove from the oven and allow to cool in the juices. Once cooled, put into a sealed container, and chill in the fridge. Serve sliced, cold, and with all your favourite trimmings, vegetables, rice, bread… whatever takes your fancy!
This Japanese dish and a lovely bottle of Pinot Noir from Adelaide Hills would make an interesting pairing. Crack open a bottle of the Brackenwood Rosso 2018 while devouring this dish for a winning match!
There you have it -- a delicious recipe for Japanese Braised Pork!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!Build my box