Pork baked in teriyaki sauce
8 servings
100 minutes
Pork baked in aromatic teriyaki sauce is a dish that combines the tenderness of meat with the rich flavors of Japanese cuisine. Teriyaki, known for its sweet-salty depth, gives the meat a caramelized hue and incredible juiciness. This recipe embodies the art of marinating: the meat is infused with spices and sauce before being baked, revealing rich notes of garlic and pepper. Originating from Japan, teriyaki is traditionally used for fish and chicken, but pork wonderfully absorbs its flavor due to its texture. Baking in a sleeve makes the meat tender and juicy, while the final open baking stage adds a golden crust. An ideal option for an Asian-style dinner, served with rice and fresh vegetables to create a harmonious balance of flavors.
1
Cut the garlic into long strips and stuff the meat with it.
- Garlic: 2 cloves
2
Salt and pepper on both sides and rub the spices with your hands.
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
3
Generously coat with sauce on all sides.
- Teriyaki sauce: 5 tablespoon
4
Leave a piece to marinate for a couple of hours, or better overnight (or marinate in the morning and cook in the evening).
5
Place the pork in a baking sleeve (you can use a dish and cover it with a lid or foil).
- Pork neck (collar): 1.2 kg
6
Send to the oven preheated to 200 degrees for one hour.
7
After an hour, open the sleeve (remove the lid or foil), pour in the broth from the meat and sauce, and leave for another 40 minutes.
