Kurobuta Pork Yakiniku | ±220g

Kurobuta pork Yakiniku offers a gourmet twist on traditional Japanese barbecue. Known for its superior marbling and tenderness, Kurobuta pork, derived from heritage Berkshire pigs, delivers a rich and succulent flavour. When thinly sliced and grilled over high heat, it cooks quickly, developing a beautifully caramelised exterior while retaining its juicy, melt-in-your-mouth texture. The marbling ensures each bite is packed with savoury goodness, making it a standout choice for Yakiniku. Paired with a variety of dipping sauces and side dishes, Kurobuta pork Yakiniku transforms any meal into a memorable culinary experience, perfect for gatherings and special occasions.

Servings: 2
Prep Time: 10 mins
Cook Time: 10 mins

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Ingredients:
• 220g Kurobuta pork (thinly sliced)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tsp sesame oil
• 1 garlic clove (minced)
• 1/2 tsp grated ginger
• 1 green onion (chopped, for garnish)
• Optional: sesame seeds, sliced onions, or bell peppers

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Instructions:
1. Prepare the Marinade:
• In a bowl, mix soy sauce, mirin, sake, sugar, sesame oil, garlic, and ginger.
• Stir until sugar is dissolved.
2. Marinate the Pork:
• Add the Kurobuta pork slices to the marinade.
• Mix well to coat all pieces.
• Let it marinate for 15–30 minutes (or up to 2 hours in the fridge for deeper flavor).
3. Heat the Pan:
• Heat a non-stick skillet or grill pan over medium-high heat.
• Lightly oil the pan if not non-stick.
4. Cook the Pork:
• Add the marinated pork slices in a single layer.
• Cook for 2–3 minutes per side until browned and slightly crispy at the edges.
• If using vegetables, stir-fry them in the same pan after the pork is done.
5. Serve:
• Garnish with chopped green onions and optional sesame seeds.
• Serve with steamed rice, shredded cabbage, or lettuce wraps.

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Tips:
• Do not overcrowd the pan; cook in batches if needed.
• For extra flavour, add a touch of Yakiniku barbecue sauce.

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