Pork Marinated in Sake Lees (Pork Kasuzuke)
You need to allow for 1-2 days to marinate but other than that, it is very simple to make Pork Kasuzuke (Marinated Pork in Sake Lees). Sake lees is highly nutritious and makes a flavoursome marinade.Prep time does not include time to marinate (overnight to 48 hours). Cook time assumes cooking meat in two batches.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450g (1lb) pork belly (, thinly sliced to 7mm (¼”) thick (note 1))
- ½ tbsp oil
- 100g (3.5oz) sake kasu ((note 2))
- 10g (0.4oz) brown miso ((note 3))
- ½ tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar ((note 3))
- 1 tsp salt ((note 3))
- ½-1 tbsp cold boiled water ((note 4))
Instructions
- 1
Add the Kasuzuke Marinade ingredients to a blender (note 4) or a food processor and whiz until it becomes a smooth paste. Alternatively, use a mortar and pestle to grind the sake kasu and mix well. The consistency of the marinade is like hummus.
- 2
Using a soft spatula, thinly spread the marinade at the bottom of a container that has enough volume to contain the entire pork slices (note 5).
- 3
Lay slices of pork on the marinade in the container without overlapping. Then spread the marinade over the pork slices. Ensure the sides of pork slices are also coated with the marinade.
- 4
Repeat until all the slices are piled and covered with the marinade.
- 5
Place a piece of cling wrap to cover the surface of the marinated pork slices. Place a lid and store in the fridge overnight to 48 hours (preferred).
- 6
Scrape off the marinade as much as you can (note 6) and get ready for cooking.
- 7
Heat oil in a griddle or a fry pan over medium heat. You will need to cook pork in batches unless you are using a very large griddle or fry pan.
- 8
Place the pork slices on the griddle/fry pan without overlapping and cook for 1-1.5 minutes until the edges of the pork slices start getting cooked (becomes whitish).
- 9
Turn them over and cook further 1 minute or so. Transfer to a cutting board. Repeat Step 3 and 4 when cooking in batches.
- 10
Cut each slice into bite size pieces and serve with fresh salad.