Kurobuta Pork Yakiniku | ±500g

Here’s a step-by-step recipe to prepare a delicious dish using 500g of Kurobuta pork yakiniku:

Ingredients:
• 500g Kurobuta pork yakiniku (thinly sliced)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sugar or honey
• 1/2 tsp ground black pepper
• 1/4 tsp chili flakes (optional)
• 1 small onion, thinly sliced
• 1/2 cup sliced scallions (for garnish)
• Sesame seeds (optional, for garnish)

Steps:

1. Marinate the Pork
1. In a bowl, mix together soy sauce, mirin, sake, sesame oil, garlic, ginger, sugar (or honey), black pepper, and chili flakes.
2. Add the Kurobuta pork slices to the marinade, ensuring each piece is well coated.
3. Cover the bowl and let it marinate for 20-30 minutes in the refrigerator.

2. Prepare the Vegetables
1. Slice the onion thinly.
2. Chop the scallions for garnish. Set aside.

3. Cook the Pork
1. Heat a large skillet or grill pan over medium-high heat.
2. Add a drizzle of sesame oil to the pan.
3. Cook the onion slices for 2-3 minutes until they soften slightly.
4. Add the marinated pork to the pan in a single layer. Avoid overcrowding; cook in batches if needed.
5. Cook each side for 1-2 minutes until the pork is browned and slightly caramelised. Stir occasionally to coat the pork with the sauce from the pan.

4. Serve
1. Transfer the cooked pork and onions to a serving dish.
2. Garnish with sliced scallions and sesame seeds.
3. Serve hot with steamed rice, a side of pickled vegetables, or a fresh salad.

Tips:
• For extra flavour, you can sprinkle toasted sesame seeds on the pork before serving.
• If you prefer spiciness, drizzle some sriracha or add more chili flakes to the marinade.
• Pair with miso soup or a side of kimchi for a complete meal.

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