400-500 g boneless pork shoulder roast (preferably well-marbled)
Shio koji: 10% of the pork's weight (40-50 g)
1/3 tsp coarsely ground black pepper
1/3 tsp thyme
Zest of 1 yuzu
Yuzu Kosho Sauce (B)
2 tbsp Dijon mustard
1/2 tsp yuzu kosho
1 tsp honey
1 tsp fresh yuzu juice
Directions
Combine all the marinade ingredients (A). Rub the marinade evenly over the pork, place in a resealable bag, seal, and refrigerate for 3 days.
Remove the pork from the bag and gently scrape off the excess marinade. Place the pork on a roasting rack and roast in a preheated oven at 170°C / 340°F for about 40-50 minutes. Cooking time varies with the size and shape of the pork.
Meanwhile, combine all the sauce ingredients (B) to make the sauce.
Remove the pork from the oven and let it rest for 10 minutes before slicing thinly.
Serve the sliced pork with the mustard and yuzu kosho sauce.
Shio koji marinated for 3 days makes the pork wonderfully tender and full of umami. Can't find fresh yuzu? Lemon works beautifully too. Adapted from @cook_modern_japanese_at_home on Instagram.
