An easy roast pork recipe to make your dinner a little luxurious
last update date 2023-09-19 | release date 2019-01-21
The Best of Roast Pork - Using a Bonless Pork Leg.
Roast pork is a dish using a chunk of pork, slow-cooked making the meat juicy and tender. The classic pork dish such as pork sauté and steak often use sliced pork, but the brown crust roast pork gives the dinner table a bit more luxurious feeling and is definitely one of the popular dishes for parties. When cooking roast pork, the best meat cut is the pork bone-less leg, a.k.a, pork thigh. The meat is toned, chewy and you can easily experience that pork flavor. Cuts containing a lot fat fall apart easily when cooked, but the lean thigh makes it easier to roast.
Which Cookware Should I use?
Roast pork is basically cooking the surface of the meat first, then slowly cooking it to preserve the umami flavor. For roast beef, cooking the meat rare where the beef is still red is common, but for roast pork, some people may fully cook the meat until center is no longer pink. Cooking the crust to golden brown according to preference is a good idea as well.
Also, roast pork is a dish that is difficult to make when talking temperature and cooking time. The finish is also different depending on the cookware used. Today we’ll be introducing three simple recipes varies cookware such as a frying pan, oven and a rice cooker.
Frying Pan-made Roast Pork
- Ingredients
-
- pork boneless leg⋯⋯400g
- salt & pepper⋯⋯a good amount
- vegetable oil⋯⋯2 tablespoon
- Method
- Season the meat with salt a pepper.
- Heat the frying pan and add vegetable oil.
- Place the boneless pork leg into the frying pan and cook all sides until surface is a golden brown color.
- 4. Put the lid on the frying pan, add a bit of water and steam cook it with low heat. (For about 45 mins)
- Take a look at the meat and flip accordingly
- After 45 minutes, stop the heat and wrap the meat with aluminum foil for 20 minutes.
- Remove aluminum foil and let the meat rest for 5-10 minutes to cool down.
- Once the meat cools down, cut the meat into desired sizes and plate it with your favorite vegetables and sauce.
Oven-made Roast Pork
- Ingredients
-
- pork boneless leg⋯⋯400g
- salt & pepper⋯⋯a good amount
- vegetable oil⋯⋯1 tablespoon
- Method
- Season the meat with salt and pepper and let it rest at room temperature for 30 minutes to 1 hour.
- Heat the frying pan and add vegetable oil. Place the boneless pork leg into the frying pan and cook all sides until surface is a golden brown color.
- Preheat the oven to 100℃.
- Lay parchment paper inside the oven and place the meat on top. Cook for 20 to 25 minutes per side. (Flip the meat over to the other side and cook again)
- Take the meat out from oven, wrap it with aluminum foil for 30 minutes.
- Remove aluminum foil to eat! It’s difficult to cut when hot so let it cool down for a bit.
Rice cooker-made Roast Pork
- Ingredients
-
- pork boneless leg⋯⋯400g
- salt & pepper⋯⋯a good amount
- vegetable oil⋯⋯1 tablespoon
- Method
- Season the meat with salt and pepper and let it rest at room temperature for 30 minutes to 1 hour.
- Heat the frying pan and add vegetable oil. Place the boneless pork leg into the frying pan and cook all sides until surface is a golden brown color.
- Remove from the meat from frying pan and let it cool down. Then place it into a zip lock bag..
- Place it into the rice cooker and pour water until the meat is fully-covered.
- Put a small plate over the meat. Close the rice cooker, and use the “warm” function and cook for 90 minutes.
- Remove the meat from rice cooker and cool down.
- Once the meat cools down, cut and it is now ready to serve!
Sauce for Roast Pork
It’s not an exaggeration to say sauce plays an important role for a perfect roast pork. Using the sauce they sell at groceries is also okay but why not make it yourself to bring out the most flavor of roast pork? You’ll definitely be satisfied!
Today we’ll be introducing 3 sauces.
Onion Sauce
- Ingredients (for 4 people)
-
- 1/2 onion
- grated garlic⋯⋯1/2 teaspoon
- soy sauce⋯⋯3 tablespoon
- vinegar⋯⋯2 tablespoon
- sake⋯⋯2 tablespoon
- sugar⋯⋯2 teaspoon
- Method
- Grate the onion and mix with garlic, soy sauce, vinegar, Japanese sake and sugar.
- Take these ingreditents into a frying pan and heat until sauce thickens.
- Stop the heat and pour the sauce on the meat while it is still warm.
Red Wine Sauce
- Ingredients (for 4 people)
-
- red wince⋯⋯300cc
- onion⋯⋯1/2
- honey⋯⋯2 tablespoon
- soy sauce⋯⋯2 tablespoon
- consommé ⋯⋯1 tablespoon
- butter⋯⋯10g
- Method
- Cut the onion into wedges and put them into a pot with red wine and heat.
- After alcohol evaporates, add honey, soy sauce and consommé and mix until dissolved.
- Remove the onion and boil down.
- Add butter to the pot and remove from heat.
- Pour the sauce on the meat while it is still warm.
Wasabi Soy Sauce
- Ingredients (for 4 people)
-
- butter⋯⋯20g
- wasabi⋯⋯1 tablespoon
- sake⋯⋯1 tablespoon
- soy sauce⋯⋯3 tablespoon
- Method
- Pour Japanese sake and soy sauce into frying pan and simmer.
- Add butter and wasabi and stir to dissolve.
- Remove from the heat and pour the sauce on the meat while it is still warm.
When you make the sauce from scratch, the roast pork tastes even more delicious. Why not take this opportunity learn something new?
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Pork Belly (800g Block)￥1,590 (txInc)Lean pork belly. This specification is called "single rib" because it still has the rib meat attached. (Frozen)
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Small Baby Pork Back Ribs - 2 Small Racks 1.2kg￥2,690 (txInc)Claimed by many to be the best ribs in Japan. These ribs are small and should fit any home oven or pot for boiling them first. Two racks per pack! Frozen.
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