Teriyaki Braised Pork
Teriyaki Braised Pork

Ingredients

Method

  • 175ml soy sauce
  • 120ml sake
  • 3 tbsp mirin
  • 2 tbsp teriyaki sauce
  • 75g sugar
  • 500g skin-on pork belly, rolled
  • ½ leek, sliced
  • 4 garlic cloves
  • 4cm piece of ginger, sliced
  • 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
This recipe pairs perfectly with the Peter-Jakob Kuhn 'Lenchen' Off Dry Riesling 2017 from Rheingau, Germany.

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