Metric:
1kg Pork Shoulder Butt (900g)
120ml Soy Sauce
100gr Sugar
60ml Sake
4-5 thick slices Ginger Root
1 Clove of Garlic
TRADITIONAL JAPANESE RECIPE: In Japan, cooked Yakibuta can be found almost everywhere, in shops and supermarkets, but the most common place where you'll find it is in Ramen shops as topping.
Sliced Yakibuta is in fact, a staple topping for Japanese Ramen, with the only difference that in Japan, Ramen Shops don't actually have ovens so it's boiled for hours and hours.
Yakibuta can also be used as appetizer for drinks or with steamed rice too.
A lot of sugar must be used to tender the meat and give a greater and sweeter flavor.
Japanese culture has adapted 叉燒 as chāshū (チャーシュー). Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with honey and soy sauce, without the red food colouring, sugar, or five-spice powder. It is a typical ingredient for toppings in rāmen.
Skill Level:  |
Time: 2 Hours (overnight) |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Using thick cotton twine (string), tie the Meat at 2.5cm / 1in intervals.
02 - Put all the Ingredients along with the Pork in a plastic bag, close and marinade in the refrigerator overnight.
03 - Preheat the oven to 175C / 350F.
04 - Bake for 1 hour and 30 minutes, turning and basting a couple of times.
05 - Take the meat out from the oven, remove the string, slice and serve.
Notes:
- Place the Marinated Pork straight on an over tray, don't use Kitchen Foil (LEARN MORE)
- Slice Yakibuta thinly to serve as a dish for an appetizer or a part of meals, or topping for Ramen.
- Chop Yakibuta to mix into Fried Rice.
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| Written by: Uncut Recipes | Disclaimer |
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