japanese pork cheek recipe


It takes time to cook but it is quite simple to make. I remove the string after chilling in the fridge (see the bottom photo below). It is important to cover the meat with the sauce completely otherwise the part of the meat that did not get marinated will have less flavour. Some people call even nibuta “char siu”. The photo below shows the steps to tie a block of pork scotch fillet (pork neck or pork collar), which is about 1kg (2.2lb). Katsu Curry (Japanese Curry with Chicken Cutlet). Pour the sauce from the pot into the bag/container so that the sauce covers the meat completely (note 4). When you order a bowl of plain ramen at a Japanese noodle shop, it usually comes with a couple of slices of pork along with a few other toppings. If you are likely to use frozen sliced yakibuta in small amount, I'd suggest that you place baking paper between the slices so that you can remove each slice easily. I missed one photo in the steps between 4 and 5 to show how to pull the string to tighten up the meat. If your meat is thinner or smaller, it will require slightly less time to get the meat tender. Slice thinly to serve as a main dish, appetiser at room temperature or cold. I can’t wait to try it! The thickness of the meat was about 10cm (4") in the middle before tied. 4. To bruise the shallots, press the white part of the stem with the side of the knife and crush. Remove the meat from the bag/container onto a cutting board. Read More….

Hi Yumiko, thanks for sharing the great recipe! Lightly dust each cheek in my Chinese blend and vac seal in pouches on a hard vacuum. Serve with egg fried jasmine rice and your favourite Chinese greens, I used pak choi here but broccoli works really well too. Your email address will not be published. What brand of Sake do you use? Then cook the meat in a pot with water, soy sauce, sake, sugar, crushed ginger and shallots (scallions) for a couple of hours. If you are likely to use frozen sliced yakibuta in small amount, I’d suggest that you place baking paper between the slices so that you can remove each slice easily. Hi Derek, you are right.Yaki (焼き) means grilled or roasted in oven. To let the flavour of the sauce penetrate into the meat further, I leave the meat in the sauce for few hours to overnight in the fridge after cooking. I was born and raised in Japan and migrated to Australia with my family in 1981. Slice the meat to your liking. The photo below is the example of yakibuta-don which my son made. I usually slice it into 7-10mm (¼ - ⅜”) thick pieces (note 5).

Let go of the air as much as you can and seal the small opening of the zip. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too!

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