Japanese BBQ Pork Recipe

Pork shoulder: A flavorful cut of pork that becomes tender and juicy when grilled.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential in many Asian dishes.

Mirin: A sweet rice wine that adds a subtle sweetness and depth of flavor to the marinade.

Sake: A Japanese rice wine used to tenderize the meat and enhance the overall flavor.

Sugar: Adds sweetness to balance the savory elements of the marinade.

Garlic: Provides a pungent and aromatic flavor that complements the pork.

Ginger: Adds a warm, spicy note and helps to tenderize the meat.

When marinating the pork shoulder, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors of the soy sauce, mirin, sake, sugar, garlic, and ginger penetrate deeply, resulting in a more flavorful and tender BBQ pork.

• sliced pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and fat content, making them a good alternative for a tender and juicy result.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with ½ teaspoon of sugar to mimic the sweetness and acidity of mirin.

• sake - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used in the same quantity.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight depth of flavor.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of minced garlic to maintain the garlic flavor.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of grated ginger to achieve a similar taste.

• Allow the pork to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled pork slices into an airtight container or a resealable plastic bag. Ensure to remove as much air as possible to maintain freshness.
• Label the container or bag with the date of preparation. This helps in keeping track of how long the pork has been stored.
• Store the container in the refrigerator if you plan to consume the pork within 3-4 days. For longer storage, place it in the freezer.
• When freezing, consider portioning the pork into meal-sized servings. This makes it easier to thaw only what you need.
• To thaw frozen pork, transfer it to the refrigerator and let it thaw overnight. For a quicker method, use the defrost setting on your microwave.
• Reheat the pork in a skillet over medium heat until it is thoroughly warmed. Alternatively, you can use a microwave, but be cautious not to overheat, as this can dry out the meat.
• Serve the reheated pork with fresh vegetables or your favorite sides to recreate the original meal experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pork slices on a baking sheet lined with aluminum foil. Cover the pork with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes or until the pork is warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or sesame oil to the pan. Place the pork slices in the skillet and cook for 2-3 minutes on each side, or until heated through. You can add a splash of soy sauce or mirin to keep the meat moist.

• Microwave Method: Place the pork slices on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be careful not to overcook, as this can make the pork tough.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the pork slices in the basket, making sure they are not overlapping. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the pork tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork slices in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside juicy.

• Mixing bowl: A large bowl used to combine the marinade ingredients and to marinate the pork slices.

• Grill: A cooking device used to cook the marinated pork slices over medium-high heat.

• Tongs: A tool used to handle and turn the pork slices on the grill.

• Measuring spoons: Used to measure out the soy sauce, mirin, sake, and sugar accurately.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger for the marinade.

• Knife: Used to slice the pork shoulder if it is not pre-sliced.

• Cutting board: A surface used to slice the pork and prepare the garlic and ginger.

• Serving platter: A dish used to serve the grilled pork slices hot with your favorite sides.

Prepare the marinade ahead: Mix the soy sauce, mirin, sake, sugar, garlic, and ginger the night before to save time.

Use a ziplock bag: Marinate the pork slices in a ziplock bag for even coating and easy cleanup.

Preheat the grill: Start preheating the grill while the pork is marinating to save time.

Slice pork thinly: Thinner slices of pork shoulder cook faster, reducing grilling time.

Batch cooking: Grill extra pork and store leftovers for quick meals later.