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1
Cut off excess fat from the pork belly and divide into 2 pieces.
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2
Cut to an even thickness.
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3
Stab the meat many, many times with a fork.
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4
Put the pork pieces in a plastic Ziploc bag.
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5
Rub sugar into all sides and leave for 30 minutes.
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6
You can use honey instead of sugar!
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7
Put the * ingredients in a container and mix well.
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8
Add the * ingredients to the bag with the pork, and flatten the bag as possible to eliminate air.
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9
Flatten the bag so that the meat is completely immersed in the marinade and leave in the refrigerator overnight.
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10
Preheat the oven to 480F/250C.
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11
Transfer the contents of the bag to a small pan.
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12
Drain the marinade from the meat, and line the pieces in a roasting pan.
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13
Roast at 480F/250C on one side for 7 minutes, turn and roast for another 7 minutes.
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14
I used a roll cake pan as a roasting pan.
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15
The roasting time differs depending on how thick the meat is.
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16
If the juices run clear when you poke a piece with a skewer, the meat is done.
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17
Add 4 tablespoons of water to the marinade in the small pan and bring to a boil.
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18
Simmer over low heat and add the katakuriko dissolved in water to thicken.
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19
Don't thicken too much though.
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20
Slice the roasted meat 1 cm thick, spoon the sauce over it and serve.
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21
You can store the marinated pork in step 4 in the freezer.
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22
Take it out of the freezer and put into the refrigerator the day before you plan to cook it, and let it defrost naturally.
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23
Or you can put the frozen bag in a bowl of cold water to defrost.
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24
If you roast the meat wrapped in foil, it will be even juicier.
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25
The roasting time differs depending on the pieces of pork, so watch it as it cooks.
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26
You can use lamb chops instead of pork.
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27
If you bring defrosted lamb chops when you go camping, everyone will love you!
