Yakibuta – Char siu pork

Ingredients

• 800g boneless pork loin (shoulder)
• - Ingredient A -
• 1 leek - cut into suitable size
• 30g fresh ginger - sliced
• 1 garlic clove - grated
• 120g soy sauce
• 3 1/2 tbsp sugar
• 4 tbsp white wine or cooking sake
• 1 tbsp mirin
• 2 tbsp balsamic vinegar
• 1 chinese star anise
• 1 dry chili - optional

Instructions

• 1. Poke some small holes on the pork. Add all the ingredient A into the medium bowl and place the pork to the marinade. Let it sit in the fridge for about 3 hours or overnight if possible (flip the pork to its back once).
• 2. Pre-heat oven to 200 C degree. Line a baking tray with a baking sheet or aluminum foil. Drain the pork loin and discard the marinating liquid. Place the pork onto baking rack. (Do not threw away the marinade as you will use later. ) Bake about 50 min to 1h (flip the pork once in the middle of the baking time).
• 3. Remove from the oven. Pour the marinade in the frying pan and place the roasted pork. Simmer it without a lid until it becomes thick, about 20 to 25 min (flip once or twice to dress the sauce evenly around the pork).

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