https://islifearecipe.net
  • Login
  • Register
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • Main Course Recipes
  • Emi’s world famous Japanese roast pork

Emi’s world famous Japanese roast pork

Posted on Jun 29th, 2013
by Brian Kennett
Categories:
  • Main Course Recipes

Again scratching around for recipes for my Japanese section, and our very dear friend, Emi, came up with this beauty.

Japanese pork bellies with tofu

It’s Japanese roast pork. Hold on a minute. Pork, roasting, and did I notice sake in the ingredients – this thing has to be good, right?

With the addition of a salad, which is apparently the traditional way, this will easily be a meal for 4. However you know me, read on…

You will need for the roast meat:

  • 5-600g of pork loin (the block type);
  • 1 tablespoon grated garlic (or finely chopped); and
  • A good pinch of salt and pepper.

You will need for the sauce (all of which most supermarkets or delis are now stocking):

  • 100ml of soy sauce;
  • 50ml cooking sake 50ml mirin; and
  • Also 1 packet of silken tofu cut in to inch cubes.

Rub the pork with the salt, pepper and grated garlic. Place in a bowl and let it marinade for 30 minutes.

This has a two stage roasting process. So you’ll need a timer, a good memory, or a partner with a good memory.

Place the pork on a baking tray with a little oil to stop it sticking, and pop in to a pre-heated oven at 200 for 20 minutes, then turn down the temperature to 180 and roast for a further 20 minutes. How simple is that!

Let it rest for 5 minutes and slide to bite sized pieces.

Take a pan and put in the soy sauce, sake and mirin and bring to the boil, until you can’t smell the alcohol from the sake any more. Pour this hot mixture in to a bowl and throw in the sliced roast pork, then the tofu. Give a little stir.

You would usually serve with this with a salad, all ‘traditional-like’.

BUT, as I said before, you know me.

I’d already added in tofu to the sauce, breaking traditions, and then I put some pre-cooked white rice in a pan with some oil and margarine and fried a while. Then added 2 eggs and 3 finely chopped garlic cloves, and a couple of glugs of soy. Stir it all up so it becomes yummy egg fried rice.

This went so so well with the sauce of the pork.

Sorry to change Emi.

Most is still to your original instruction. This is a cracker!

(Visited 15 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

Search for…

About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

Partners

The Alaska Guys
Sidecar Handcrafted
Scanpan Denmark
butcher box
The Cheese Shop
nz fresh meat

JOIN OUR MAILING LIST!

  • About
  • Contact

IS LIFE A RECIPE | ALL RIGHTS RESERVED | © 2020