Japanese style pork roast
- 1kg rindless pork loin
- ¾ cup (190ml) mirin
- 2/3 cup (170ml) soy sauce
- 1/3 cup (80g) fresh ginger, peeled and sliced
- 1 orange, thinly sliced
- 2 ½ (625ml) cups of water
- 1 tbsp (20g) shichimi spice mix
- Combine mirin, soy sauce, ginger and orange in bowl or tub and mix well.
- Add the whole pork loin into brine and marinate for 12 – 24 hours.
- Remove pork loin from marinade, pat dry with paper towel.
- Spread Shichimi spice mix onto the bench or tray; roll the pork loin in spice mix to coat all sides.
- Butchers tip: The best way to display this roast and maintain the marinade flavours is cryvac, this will allow you to present the roast well and get a bit more life when you create a batch.
Japanese style pork roast ingredients
Pork, Water, Mirin (You must include all the ingredients from the label), Soy Sauce (You must include all the ingredients from the label), Fresh Ginger, Fresh Orange, Shichimi Spice mix (You must include all the ingredients from the label).
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
