Just 4 marinade ingredients. Zero active cooking. INSANELY juicy.
Yes, you can make authentic Japanese Yakibuta (Roast Pork) at home! You might think making a centerpiece-worthy roast pork requires tying the meat, simmering for hours, and complex spices. We are here to change that.
With a simple ziplock bag and the secret addition of miso for rich umami depth, you can create a mouthwatering, sweet and savory glazed pork with zero stress. Perfect for the holidays or an easy weekend meal prep!
40 minutes
plus additional time for marinating
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14oz pork shoulder block (400g)
- A3tbsp soy sauce
- A3tbsp sugar
- A1tsp miso
- A2tsp grated ginger (or ginger paste)
DIRECTIONS
- 1
Pierce the pork shoulder block evenly with a fork.
- 2
Place the pork and all of the (A) seasonings (soy sauce, sugar, miso, ginger) in a ziplock bag. Massage well, and let it marinate in the refrigerator overnight or up to 1 day.
- 3
Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper, place the pork in the center, and let it return to room temperature. (If your kitchen is cold [like in winter], let the meat sit for about 30 minutes to properly reach room temperature.) Bake for 35 minutes.
- 4
Let the meat rest and cook through with residual heat (about 15 minutes). Once slightly cooled, slice into bite-sized pieces and serve.
Cooking SafetyEnsure the pork reaches an internal temperature of at least 165°F (75°C). Adjust baking times depending on your oven and environment.
RecipeID
1204
Tips & Notes
・For a rich sauce, pour the leftover marinade from the bag into a small saucepan and simmer over medium heat for about 1 minute, then drizzle over the pork.
・Use a pork block that is about 2 inches (5cm) thick. If it is thicker, cut it in half lengthwise before marinating.
・To make (ajitama) or marinated eggs, set aside a small amount of the marinade in a separate bag for boiled eggs before adding the raw pork. Make a slightly larger batch of marinade if needed.
・Leftovers can be stored in the refrigerator for 3 to 4 days.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.