[My Home Recipe 23] Roast Pork
I found a block of pork at the small supermarket I usually go to, which is rare. I chose the leg for this, but pork shoulder or belly would also be good. I'm adapting a recipe by the familiar Harumi Kurihara.
(Coincidentally, the same recipe was on 'Asa-Ichi' this morning! Apparently, it's Ms. Kurihara's 79th birthday tomorrow. Happy Birthday! I'm so glad to hear she's feeling better.)
I skipped the step of tying it with kitchen twine because it's a hassle. Please do it if the meat isn't thick enough or if you want to finish it with a nice shape.
For aroma and removing the gamey smell, adding a clove of garlic in addition to the ginger seems like a good idea. I didn't have a cinnamon stick or star anise, so I'll use powder as a substitute. This alone gives it an authentic flavor.
How to make roast pork
Pork (leg block) 400g ← bring to room temperature
Ginger 1 piece
A Soy sauce 1 tbsp
A Sugar 1 tbsp
A Oyster sauce 1/2 tbsp
A Sake 1 tsp
A Cinnamon powder to taste
A Five-spice powder to taste
Salt 1/2 tsp
Salad oil a little
Water about 1 tbsp
Rub salt over the entire piece of pork and let it sit for about 10 minutes. Wipe off any moisture that comes out with a paper towel. Peel the ginger and crush it by hitting it with a knife.
In a small bowl, combine the seasonings for A.
Heat salad oil in a small, deep frying pan and add the pork from step 1. Cook over medium heat for 3 minutes on the front and 2 minutes on the back. Make sure to brown the sides well too.
Turn the heat to low, cover with a lid, and cook for about 10 minutes, turning it 2 or 3 times. Once it is about 80% cooked, remove the meat and ginger.
Wipe the fat out of the frying pan with a paper towel, and while it's still hot, add the mixture from step 2 and the water, then place over medium heat. Once it comes to a boil, return the meat to the pan. Cook for about 5 minutes while turning occasionally, coating the meat with the sauce.
Let it cool slightly, cut into bite-sized pieces, arrange on a plate, and pour the remaining sauce over it. Done!
The sauce looked like it might burn, so I added a little water. My daughter, who doesn't usually like meat much, said it was delicious and asked for seconds, so I'll make double or triple the amount next time.
If you make a lot, you can freeze the leftovers. Besides serving it as a main dish with vegetables, you can chop it up for fried rice or slice it thinly to put on ramen. It's very versatile.
I'm happy that I can make roast pork in just one frying pan.
Everyone, please give it a try.