Roast Pork With Shio-Koji and Garlic

Name: Roast Pork With Shio-Koji and Garlic
Cuisine: American
Ingredients: 1 Pork shoulder block; 75 grams ●Shio-koji; 1 large clove ●Garlic (grated); 2 ○Bay leaves; 1 sprig ○Rosemary

cookpad.japan @cookpad_jp

Pork cutlets marinated in shio-koji are delicious, so I wondered if I could make roast pork in that way too. I tried adding all kinds of things besides garlic to the shio-koji, like gochujang or ginger, but just garlic tasted the best.

Please use the roasting time as a guideline. It will differ depending on your own and the size of the meat.
When the meat has finished roasting, don't cut into it until it has rested; otherwise, the juices will just run out. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

1Pork shoulder block
75 grams●Shio-koji
1 largeclove ●Garlic (grated)
2○Bay leaves
1sprig ○Rosemary

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Steps

1

Prepartion: Tie up the pork with kitchen twine. Combine the shio-koji and grated garlic.
2

Poke the meat all over with a fork. Rub the garlic-shio-koji mix over the surface of the pork and rub in evenly.
3

Put the pork in a plastic bag with the ○ ingredients, close up the bag and leave to marinate in the refrigerator for 3 days.
4

Wipe off the shio-koji and garlic from the surface of the pork cleanly with your hands. Put the pork on a baking sheet lined with parchment paper.
5

Preheat the oven to 390°F/200°C, and roast the meat for 20-30 minutes. Turn it over once.
6

Poke the meat in the middle, and if the juices run clear, it's done. Cover with aluminium foil for 30 minutes to rest and cool.
7

Slice the pork. I served it with deep fried vegetables on the side.