600 grams Pork shoulder meat (or thigh)
1 Spring onion (5 cm)
1 piece/clove each Ginger, garlic (both thinly sliced)
100 ml Soy sauce
1 tbsp Sugar (coarse sugar will make the meat shiny)
3 tbsp Sake
1 tbsp Mirin
1 Red chili pepper
1 Star anise
1 Kitchen twine
Tie up the pork with kitchen twine, and poke it all over with a fork. Marinate in the (A) ingredients for more than 3 hours – overnight is OK!
Preheat the oven to 200°C. Line a baking sheet with cooking paper and put the meat on top. Roast for about 40 minutes. The marinade will be used later so reserve it.
The pork is done when you poke it with a skewer and the juices run clear.
Put the marinade in a frying pan with the meat, and simmer to reduce the liquid while turning the meat. The meat will be even more delicious when it’s coated with glossy sauce.
Leave the kitchen twine on until it’s time to eat it. Take it off before slicing.