Braised Pork Yakitori Style

Braised Pork Yakitori Style
Prep time 10 minutes + at least one hour marination time
Cook time 1 hour and 30 minutes
Feeds 6
You will need:
  • 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
Get down to business:
  1. 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.
  2. 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.
  3. Transfer pork to a serving dish. Spoon over sauce. Top with remaining onion and sesame seeds. Serve with rice, chillies and Asian vegetables.

Made with

Yakitori Style

Yakitori Style

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