Japanese Roast Pork Recipe

Boneless pork shoulder: A tender cut of meat that becomes juicy and flavorful when roasted.

Soy sauce: Adds a rich, umami flavor to the marinade.

Mirin: A sweet Japanese rice wine that enhances the overall taste.

Sugar: Balances the saltiness of the soy sauce and adds a hint of sweetness.

Salt: Enhances the natural flavors of the pork.

Freshly ground black pepper: Adds a mild heat and depth of flavor.

Minced garlic: Infuses the pork with a robust, aromatic flavor.

Grated ginger: Adds a fresh, slightly spicy note to the marinade.

When preparing the pork shoulder, ensure you marinate it for at least an hour before roasting. This allows the flavors from the soy sauce, mirin, garlic, and ginger to penetrate the meat more deeply, resulting in a more flavorful and tender roast. Additionally, using a meat thermometer to check the internal temperature ensures that the pork is cooked perfectly without drying out.

• boneless pork shoulder - Substitute with boneless pork loin: Pork loin is leaner but can still provide a tender texture when cooked properly.

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

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and depth of flavor found in mirin.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but is less dense, so you may need to adjust the quantity.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh bite of minced garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it has a more concentrated flavor.

• Allow the roast pork to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Slice the pork into desired portions. This makes it easier to reheat only what you need.
• Place the slices in an airtight container or wrap them tightly in plastic wrap and then in aluminum foil. This double layer helps to preserve the flavor and moisture.
• Store the wrapped pork in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the wrapped pork in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• For freezing, ensure the pork is wrapped tightly to avoid freezer burn. It can be stored in the freezer for up to 3 months.
• To reheat, thaw the pork in the refrigerator overnight if frozen. Heat in the oven at 160°c (320°f) for about 15-20 minutes or until warmed through. Alternatively, you can reheat slices in a microwave on medium power for 1-2 minutes.
• For added moisture, you can drizzle a bit of soy sauce or broth over the pork before reheating.

• Oven Method

  1. Preheat your oven to 150°C (300°F).
  2. Place the leftover pork in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the meat moist.
  4. Cover the dish with foil to prevent drying out.
  5. Heat for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F).

• Stovetop Method

  1. Slice the pork into thin pieces for even heating.
  2. Heat a skillet over medium heat and add a small amount of olive oil.
  3. Add the pork slices to the skillet.
  4. Stir occasionally for about 5-7 minutes, or until heated through.

• Microwave Method

  1. Place the pork slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Sous Vide Method

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Place the leftover pork in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to 1 hour for even reheating.

• Air Fryer Method

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the pork slices in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through for even heating.

• Oven: Used to roast the pork shoulder at a consistent temperature.

• Bowl: For mixing the marinade ingredients together.

• Roasting pan: To hold the pork shoulder while it roasts in the oven.

• Aluminum foil: To cover the pork shoulder during the initial roasting phase to keep it moist.

• Meat thermometer: To check the internal temperature of the pork shoulder to ensure it reaches 70°C (160°F).

• Knife: For slicing the pork shoulder after it has rested.

• Cutting board: To provide a stable surface for slicing the pork shoulder.

• Grater: For grating the ginger.

• Garlic press: For mincing the garlic cloves.

• Measuring spoons: To measure out the soy sauce, mirin, sugar, salt, and black pepper accurately.

Marinate overnight: Prepare the marinade the night before and let the pork shoulder soak up the flavors in the refrigerator.

Use a meat thermometer: This ensures the pork is cooked to the right temperature without constantly opening the oven.

Pre-chop ingredients: Mince the garlic and grate the ginger ahead of time to streamline the preparation process.

Line the roasting pan: Use aluminum foil to line the pan for easier cleanup.

Batch cook: Double the recipe and freeze half for a quick meal later.