I’m not wondered if you thought what a strange name is this dish.
But I have a confidence to call this lazy, because I didn’t do any proper cooking for them -just marinated and braised in the oven!
But I have a confidence to call this lazy, because I didn’t do any proper cooking for them -just marinated and braised in the oven!
First, you can’t ignore one Japanese condiment, Shio Koji which is a salted rice malt.
This fermentation element makes meat so tender and deeply flavourful.
(You can get them from some online shops in the UK)
Then, I just marinated the pork loin with Shio Koji, Japanese soy sauce, Sake, garlic and leek in a zipped bag over night in the fridge.
Then, braise the pork with the marinade in a deep pan for 1.5 hours in the oven.
Ta-da!
Easy peasy, isn’t it!
Serve with Japanese pork gravy.
The Cha-shu is perfect for the topping of Ramen (Soup noodle) and salad topping as well.
Only the key is Shio-koji.
If you are struggle to find Shio-koji, let me know, I’ll share the link to you.
Have a lovely weekend, everyone!
Naoko