Braised Pork Yakitori Style
Prep time 10 minutes + at least one hour marination time
Cook time 1 hour and 30 minutes
Feeds 6
- 800g boneless pork rashers (thin strips of pork belly cut like ribs)
- 1x bottle F. Whitlock & Sons Yakatori marinade
- 8cm piece fresh ginger, peeled, finely grated
- 4 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 3 shallots, thinly sliced
- 1 teaspoon sesame seeds, toasted
- Steamed white rice, to serve
- 2 bunches bok choy or Asian vegetable, steamed, to serve
- 1 medium carrot, grated or diced
- Place pork, in a single layer, in a baking dish. Combine ginger, garlic, chilli, yakitori marinade and 1⁄2 cup water in a jug. Pour mixture over pork. Sprinkle with the white part of green shallots. Cover with foil. Set aside for 1 hour (or refrigerate for up to 4 hours) if time permits.
- Preheat oven to 180C. Place covered dish in the oven. Bake for 1 hour or until pork is tender. Uncover. Increase oven to 210C. Bake for a further 30 minutes or until pork is crispy and sauce is thick.
- Transfer pork to a serving dish. Spoon over sauce. Top with remaining onion and sesame seeds. Serve with rice, chillies and Asian vegetables.
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