Braised pork in yakitori sauce
INGREDIENTS
800g boneless pork rashers
8cm piece fresh ginger, peeled, finely grated
4 garlic cloves, crushed
1 long red chilli, finely chopped
1/2 cup Obento Yakitori Sauce
1/4 cup shao hsing (Chinese cooking wine)
3 green onions, thinly sliced
1 teaspoon sesame seeds, toasted
Steamed jasmine rice, to serve
Charred long red chillies, to serve
2 bunches gai lan, steamed, to serve
METHOD
Step 1
Place pork, in a single layer, in a baking dish. Combine ginger, garlic, chilli, yakitori sauce, shao hsing and 1⁄2 cup water in a jug. Pour mixture over pork. Sprinkle with the white part of green onion. Cover with foil. Set aside for 1 hour (or refrigerate for up to 4 hours) if time permits.
Step 2
Preheat oven to 180C/160C fan-forced. Place covered dish in oven. Bake for 1 hour or until pork is tender. Uncover. Increase oven to 210C/190C fan-forced. Bake for a further 30 minutes or until pork is tender and sauce is thick.
Step 3
Transfer pork to a serving dish. Spoon over sauce. Top with remaining onion and sesame seeds. Serve with rice, chillies and gai lan.