subject: Pork Yakiniku and Easy Kitchen CrockPot Smoked BBQ Pork [print this page] Pork Yakiniku and Easy Kitchen CrockPot Smoked BBQ Pork
Pork Yakiniku - Japanese Barbecue Pork
Ingredients
1/2 lb pork loin (about 230 grams) or 1/2 lb tenderloin ( about 230 grams)
1 1/2 tablespoons miso ( red or white)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
1 1/2 tablespoons sugar
2 garlic cloves, minced
1 1/2 tablespoons sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoons roasted and partially ground sesame seeds
1/4 teaspoon dry mustard
pepper
Directions
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
1 teaspoon black pepper, freshly ground ( or to taste)
2 teaspoons olive oil
Directions
Mix the sauce ingredients in a bowl. Cover and refrigerate if made the night before.
Heat oil over medium heat in frying pan.
Season the chops with the seasoning salt and pepper and add to pan. Brown chops for 3 minutes on each side. Cover and refrigerate if made the night before.
Add chops to crock pot. Cover with sauce and cook on low for 5 hours, 6-7 hours if mostly frozen. These times work great in my crock pot but your's may be hotter or cooler. That's why I like crock pots, it's hard to overcook!
Pork Freshness Tips:
Avoid freezing pork whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep the pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out it will become tough.
Always cook to the proper temperature but do not overcook or the meat will become dry and tough.
Allow the meat rest for quarter of an hour before carving to allow juices to be distributed throughout the flesh.
Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.
