Teriyaki Braised Pork

Put the sake, soy sauce, mirin, teriyaki sauce and sugar in a small pan, and heat to dissolve the sugar. Preheat the oven to 140C, and place the pork in a roasting tin. Pour the hot liquid all over, and add the leek, garlic, and ginger. Add about 400ml of hot water - enough to almost cover it.
Lightly cover the meat with a double layer of foil and leave a gap for the steam to be released. Turn the pork occasionally, cooking in the oven until tender. About 2 to 2.5 hours will do the trick. Once cooked, remove from the oven, leave to rest for 20 mins, then carve and serve with rice and pickles.

2 hrs 30 mins

4 serving

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