Easy and simple Japanese Pork Roast with caramelized vegetable gravy. Seared in a cast iron pot, then roasted in the oven, this juicy, moist, tender pork is cooked to perfection in Japanese seasoning.

Japanese Pork Roast

INGREDIENTS

• 2 stalks celery
• 2 carrots
• ½ onion
• 4 cloves garlic
• 1.5-2 lb boneless pork sirloin (or center-cut pork loin)(at room temperature) (680-907 g)
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 2 Tbsp extra-virgin olive oil

Seasonings

• 4 Tbsp sake (Recommended brand: "Sho Chiku Bai")
• 4 Tbsp mirin (Recommended brand: "Takara Mirin")
• 1 tsp brown sugar
• 3 Tbsp soy sauce (Use GF soy sauce for GF)

INSTRUCTIONS

1. Preheat oven to 350 ºF (180 ºC). Gather all the ingredients. Make sure to take the pork out of the refrigerator about 15 minutes before you plan to start cooking. Room temperature meat cook more evenly throughout.

   

2. Chop the celery and carrot into small pieces.

3. Dice the onion. Smash the garlic with the side of the knife.

4. Dry the pork with paper towel and season all sides with kosher salt and freshly ground black pepper.

5. Heat a large Dutch oven or cast iron skillet on medium heat. Add 2 Tbsp olive oil and sear the pork on all sides until a crust forms, about 2 minutes per side. Remove the pork from the pan and set it aside.

6. Lower the heat to medium low, and add a little bit of olive oil if necessary. Sauté the onion and garlic until fragrant and slightly soften.

7. Then add the celery and carrot.

8. When the vegetables are well-coated with oil, add 4 Tbsp sake and scrape off the juicy brown bits stuck to the bottom of the pot.

9. Add 4 Tbsp mirin, 1 tsp brown sugar, and 3 Tbsp soy sauce.

10. Mix all together and place the pork back in the skillet and spoon some sauce over the pork.

11. Cover the pork with the oven-safe lid or aluminum foil and roast for 30-40 minutes (30 mins for 1 ½ lb and 40 mins for 2 lb), or until the pork interior temperature reaches about 145 ºF (63 ºC).

12. Remove the Dutch oven from the oven and transfer the pork to a plate. Cover the pork with foil to keep the moisture and let it rest for about 15 minutes.

13. Meanwhile heat the Dutch oven on medium low heat. Skim off any foam or scums. Simmer, stirring often, until the sauce has thickened to your preferred thickness. Once the sauce is reduced, the saltiness and flavors will concentrate so adjust how far you want to reduce. Slice the pork against the grain and serve hot with the sauce.

RECIPE NOTES

The Cook Time: Pork sirloins/loins can vary in size and thickness. The rule of thumb is to cook 20 minutes per pound. Cook the pork until it reaches an internal temperature of 145 ºF (63 ºC) in its thickest part. Remember that the higher the temperature, the drier the pork will be, so don’t overcook the pork. If you're working with a thinner/smaller cut, try reducing the cook time by a few minutes and test with a thermometer.

 

The Boneless Pork Sirloin: Recommend 6 to 8 oz (OR 1/3 to 1/2 lb OR 170 to 227 g) per person. 

 

Brining the Pork: Brining meats can add a significant amount of water to them before you cook to make meats juicier and tenderer.

 

Ingredients:

• 4 cups (950 ml) water
• 1/8 cup (2 Tbsp) sugar
• 1/4 cup (4 Tbsp) kosher salt, or 1/8 cup (2 Tbsp) table salt

 

Directions:

1. Mix cold water, sugar and salt and stir to dissolve.
2. In a large container that fits the meat, place the brine and the meat, seal, and refrigerate.

 

Notes:

• Use 4 cups of brine per pound of meat.
• Brine for 1 hour per pound. Do not brine less than 30 minutes or more than 8 hours.

https://www.justonecookbook.com/japanese-pork-roast/