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1
Put the pork and fish sauce in a plastic bag, and eliminate as much air as possible.
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2
Put the closed bag on a plate to catch any leaks, and marinate in the refrigerator.
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3
Turn it over once a day.
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4
This is how it looks after marinating for one week, when it's perfect.
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5
Take the pork out of the bag and wash off the surface lightly.
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6
When you slice the meat, the inside will be a bright pink, which is the sign that the meat has properly matured.
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7
Cut into 8 mm thick slices.
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8
Line the slices on an oven grill pan, and cook for about 20 minutes.
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9
After 20 minutes, watch the meat so that it doesn't get burned.
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10
The cooked pork will have lost an amazing amount of fat, and be crispy and juicy.
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11
Please ignore the onion in the photo.
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12
Sprinkle on a bit of lemon juice and enjoy.
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13
It's also great with a little wasabi.
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14
I recommend it!
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15
Yuzu pepper paste is too salty and counteracts the taste of the fish sauce, so I don't recommend it.
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16
Try it with lots of lemon and black pepper!
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17
The example shown here was cooked on a grill under high heat.
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18
If you live in Japan and use a fish grill, you can cook with that as well.
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19
Our grill has a single heat source, so I need to turn it over once.
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20
Cook both sides until crispy.
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21
I tried using pork shoulder too.
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22
Belly is good, but roast works well also.
