Happy Donabe Life

Roasted Salt-Marinated Pork

This is a basic, and also my favorite recipe using Roast Donabe. This extra-durable donabe is thick-bodied with a sturdy flat lid which can tight seal. And, it’s quite handy. You can simply set your choice of ingredients on the roast grate, and set the donabe (with the lid on) over gas stove to roast. The cooking time can vary depending on the type of ingredients, and it’s easily adjustable.

This donabe is also great for slow cooking such as stew, braising, or oven roasting. I love this donabe so much, because with such a minimum work, I can make the really amazing roasted pork etc. and can also make my guests excited.

Servings

2 - 3

Ingredients

  • 1 lb (450 g) block of pork shoulder , cut in half
  • 1 tablespoon moshio sea salt
  • 1 medium onion, quartered (skin attached)
  • 2 – 3 garlic cloves (skin attached)
  • 2 medium-small yellow potatoes, cut in half

 

(Condiment Suggestions)

 

Procedure

  1. Rub the sea salt all over the meat. Wrap in a paper towel, keep in a resealable plastic bag and let it salt-marinade in refrigerator for at least overnight up to a few days.
  2. Unwrap the pork and rinse in running water. Pat dry with paper towel.
  3. Line the inner bottom of the Roast Donabe with a piece of aluminum foil (for easy cleaning) and set the metal grate. Place the pork in the center on the grate, and arrange the onion wedges, garlic cloves and potatoes around the pork.
  4. Cover with lid, and set the donabe over medium-high heat. Cook for 30 minutes. Turn off the heat, and let it rest (with the cover on) for 30 minutes.
  5. Uncover and transfer the contents to a serving platter. Slice the pork. Serve with your choice of condiments.


Just put the ingredients in the Roast Donabe, and after 30 minutes of cooking + 30 minutes of resting, they are perfectly roasted.



Pork becomes so juicy, and potatoes, onion, garlic cloves are so tender and almost sweet.


Enjoy with different condiments, if you like.


Itadakimasu (bon appétit)!

Tips

Caution: The donabe becomes very hot during and after cooking. Be extra cautious and make sure to use proper protection when touching the hot donabe. Make sure the surface around the stove is highly heat-resistant, as the area could get very hot from the radiant heat from the donabe.

MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
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