Our Family's Easy and Authentic Roast Pork

Our Family's Easy and Authentic Roast Pork

It's a simple recipe where all you do is marinate the pork. It goes especially well with shredded cabbage.
It's the taste from the Kuishinbou Kitchen.


Pork shoulder butt (block)
400-500 g (2 blocks on this occasion)
◇ Green onion (chopped)
1/2 medium
◇ Garlic (grated)
1/2 clove
◇ Ginger (grated)
1/2 - 1 thumbtip's worth
● Soy sauce
1/2 a cup (100 ml)
● Sugar
3 tablespoons (36 g)
● Sake
3 tablespoons (45 ml)
As garnish
Cabbage (shredded)
As much as you like


1. Bind the pork with kitchen twine and shape. Finely chop the green onion and peel and then grate the garlic and the ginger.
2. Place in a thick plastic bag, the ingredients labelled ● and ◇ and mix. Put the pork in and tie up the bag whilst letting the air escape. Place in the fridge and leave overnight.
3. The next day, place foil or baking paper on a baking tray and place the pork on top. *Keep the left over sauce in a small saucepan (go to Step 5).
4. Roast the pork at 220°C (no pre-heating necessary) for 50-60 minutes in the oven. Turn the pork over once during this time. It's done if clear liquid comes out when pierced.
5. Put the left over sauce from Step 3 over low heat. Once boiling, stir whilst skimming off the scum for around 3-4 minutes. Take care not to let it boil over.
6. I recommend cabbage for the garnish. Cut the roast pork in to suitable slices and pour the sauce from Step 5 on top and it's done.
7. Baguette sandwich with the roast pork, mizuna leaf and boiled egg.
8. Roast pork okowa with carrot and dried shiitake mushrooms is also great.

Story Behind this Recipe

It's a simple recipe where all you do is marinate the pork. You can also use the sauce and the roast pork to make okowa (rice dish made from mochi rice).

This recipe is from the Kuishinbo Kitchen (my parents' restaurant).