Sunday, November 21, 2010

Pork loin Barbecue 豚のロースのバーベキュー

Pork is definitely the most popular meat in Japan, at least, when I was there (especially in my parents' household). Most of the time Japanese use thin slices or ground pork rather than a big hunks of the meat. Japanese style thinly sliced pork belly 三枚肉 is most commonly used in Japanese dishes but it is not easily available here in US. More recently, it appears that roasts including pork roast is getting popular in Japan. Although I posted a dish using leftover roasted pork, I decide to post it again with more details.
The cut of pork we got was a loin. I trussed it (lower left) first. I then cut thin slivers of garlic (5-6 cloves). Using a boning knife, I make 1-2 inch deep multiple slits in the meat and inserted the garlic slivers (below, right). You should make sure all the garlic slivers were completely inserted into the meat so that it will no burn on the surface.
I smeared olive oil all over the pork and applied my dry rub consisting of salt, pepper, clove, cinnamon and cumin (below, left). I use an equal amount of salt, pepper, and cumin and less amount of cinnamon and clove but this is totally up to your taste. Like my chicken, I hot smoke and babecue in a Weber using indirect heat. I put a temperature probe to the middle of the meat and when it registers 145-150F, I take it off the weber (below, right) and cover it loosely with aluminum foil and let it sit for 10-15 minutes on a plate. I remove the trusses, slice, and served it with its own juice accumulated in the plate on which the pork was resting. The Crust has nice flavors and au jus is also very nice and we can only have au jus when it was just barbecued.
This time, I served the pork with ratatouille (I made this the day before) and mashed sweet potato. My wife made the sweet potato. The sweet potatoes were cooked in the same Weber with the pork, covered with aluminum foil. She added butter, chopped chives, and soy sauce (Yes, soy sauce). I did not remove the garlic from the slices of pork but if you use it for sandwich, it may be wise to remove the garlic from the roast as you slice it. As you can easily imagine, the leftover pork is very handy to have for the weekdays.


Jon said...

Wow, I roasted half a pork for dinner last night. With cumin! Great minds...?

Uncle N said...

Indeed. Are you doing Turkey on Thanksgiving?