Salt-roasted Matsusaka pork

Overview

Matsusaka pork refers to the meat located on both sides of the pork neck. The fat distribution is very even. It is slightly fatter than the tenderloin, but it does not feel too greasy at all. The protein, fatty acid, and heme content are relatively high. For people who do not eat fatty meat, it has a good iron and blood supplement effect. Since a pig can only cut about half a catty of pork neck meat at most, it is also called Golden Six Liang.

Tags

• hot dishes
• japanese food
• japanese sake
• pork neck
• black pepper
• mustard
• salt

Ingredients

Steps

1. 1 Marinate the pork neck with sake, salt, and black pepper for 20 minutes.

   

2. 2 Preheat the oven to 210 degrees C. Heat a dry pan over medium heat and fry the marinated pork neck for 1 to 2 minutes on each side until browned.

   

3. 3 Place the fried pork neck into the preheated oven and bake at 210 degrees C for 20 minutes.

   

4. 4 Take out the roasted pork neck, cut it into diagonal slices against the grain, and serve on a plate.