Yakibuta(焼き豚) is a popular item to put into ramen. Similar to Chinese char siu(叉焼) which is a flavored grilled pork but different in that it is often made by simmering and tastes softer.
Other than for ramen you can use it for stirred rice, green salad, or eat it by itself. Tastes great either hot or cold, and preservable in a refrigerator for 1 week. I make it when pork is on sale and have it as a stock. This helps me when I have no time for cooking!
Cooking time: 30mins plus one day for seasoning
Servings: 4
Ingredients:
500g shoulder pork(豚肩ロース)
2~3 slices of ginger(生姜)
10cm green part of Japanese leek(長葱)
a clove of garlic(にんにく), crush
Seasonings:
2 and 1/2 tablespoon soy sauce
1 and 1/2 tablespoon sugar
1/2 tablespoon shio-koji(塩麹)
1 tablespoon brown sesame oil(ごま油)
Directions:
Pick some hole on the shoulder pork to let the seasonings go into it. In a plastic bag, put all the ingredients and seasonings. Leave it in a refrigerator for full one day. On the next day, put the pork in a pressure cooker with the seasonings and add 1 cup of water. After the pressure is on, cook over low heat for 20mins.
Tips:
I recommend you to buy shoulder pork(豚肩ロース) and not leg pork(豚もも肉) because it has some fat and tastes softer. Add some water if the liquid is not enough for the pressure cooker. If you don’t have a pressure cooker, use a sauce pan. If you don’t have a sesame oil, use an olive oil.
(c) All About Japanese Food – Read entire story here.
