Thursday, February 02, 2012

Yakibuta - Japanese Pork Tenderloin

1 1/2-2 lbs pork tenderloin
1 tablespoon sake
1 tablespoon oyster sauce
3 1/2 tablespoons sugar
2 green onions, chopped
1/2 teaspoon ginger
1 1/2 tablespoons cinnamon (I like Ceylon cinnamon, but regular will work)
1/2 teaspoon sanshou or sichuan peppercorns (not really anything like regular peppercorns - this is the hardest to replace)
1 1/2 teaspoons star anise (or regular ground anise)
1/2 cup soy sauce

If you have a whole tenderloin, cut it in half so it fits nicely in a medium pot. Combine all the ingredients in the pot (you could do it in a different bowl, but I like less dishes) and allow the meat to marinate for 1-4 hours.

Put a little bit of oil in a fry pan (I like cast iron) and put over a high heat. Take pork out of marinade and brown on all sides, then return to pot with all the marinade. Add just enough water to cover the meat, and bring pot to a boil.

Boil for 25-35 minutes, until meat reads 160 on an instant read thermometer (Mine took about 25 minutes, as it was a thin loin), and remove pork to a plate. Reduce remaining sauce down until slightly thick. Cut loin into quarter inch thick pieces, and spoon sauce over pieces on plate. Serve with white rice and whatever else (we had it with Chawanmushi and grilled asparagus)

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