May 17, 2012

Yakibuta: Roasted Pork

Yakibuta (or Char Siu) is one of my favorite recipes to cook pork. Simply slice thin or cut into cubes and serve with sandwiches, salads, fried rice, ramen or simply on top of plain steamed rice.

It takes some time to marinate meat, but actual kitchen time is minimal.

Just make sure to cook plenty and keep leftovers in fridge, so you can use anytime you want!

2 lb block(s) side pork (pork belly / pork back rib) *Meaty portion is preferred.
1/4 cup soy sauce
1/4 cup white wine
1/4 cup granulated sugar
2 tablespoons miso

Combine the soy sauce, white wine, sugar and miso in a cup.

Add the sauce and pork in a Ziplock bag. Get rid of as much air as you can out of the bag, close the zipper, and store in fridge for 1-3 nights.

It is recommended to place a bowl under the bag to catch any leaks just in case. Turn it around occasionally to marinate the pork evenly.

Preheat oven to 425F.

Take the port out of the bag and place on an aluminum foil-lined baking sheet. Bake in the oven for about 30 minutes or until cooked through.

Time varies depending on the thickness of your meat. If the surface of your meat burns too quickly and the center is still undercooked, cover the top with an aluminum foil.

Seal leftovers in a Ziplock bag and store in freezer.

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