Roast Pork
Savory on the outside, juicy on the inside.
45min+
297kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 5)
Directions
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Marinate the pork in the tare sauce (A) in a sealed container overnight in a refrigerator.
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Wipe away excess sauce from (1) and roast at 200°C (392°F) for 10 minutes. Lower the heat to 180°C (356°F) and roast for 30 minutes while occasionally scooping on (A). Remove and leave to cool.
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Cut the carrot into 1 cm width rounds. If available, cut the carrots into a flower shape with a cookie cutter or similar tool before cooking. Parboil the carrot slices and simmer in (C).
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Slice (2) into easy-to-eat pieces and place on a dish. Garnish with the drained carrots, candied walnuts and chopped Japanese parsley.
- Feel free to replace the Japanese parsley with any leafy garnishment.
Cooking Basics
Ginger - thinly sliced
Peel the skin of the ginger knob, and then thinly slice it from end to end.
Carrots - rounds
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
Glossary
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