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Japanese Pork Roast sliced on the cutting board.
4.84 from 18 votes

Japanese Pork Roast

This easy Japanese Pork Roast with caramelized vegetable gravy is juicy, moist, and oh-so tender. First seared in a cast iron pot with signature Japanese seasonings, it‘s then roasted in the oven to utter perfection. A beautiful centerpiece for your next dinner party!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Japanese
Keyword: juicy pork, pork roast
Servings: 4
Calories: 310kcal
Author: Namiko Hirasawa Chen

Ingredients

  • 2 ribs celery
  • 2 carrots
  • ½ onion
  • 4 cloves garlic
  • 2 lb boneless pork sirloin (or center-cut pork loin; at room temperature)
  • ½ tsp Diamond Crystal kosher salt
  • freshly ground black pepper
  • 2 Tbsp extra virgin olive oil

For the Seasonings

  • 4 Tbsp sake (I use Sho Chiku Bai)
  • 4 Tbsp mirin (I use Takara Mirin)
  • 1 tsp brown sugar
  • 3 Tbsp soy sauce (Use GF soy sauce for gluten-free)
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Gather all the ingredients. Make sure to take out the pork from the refrigerator about 15 minutes before you plan to start cooking. Room temperature meat cooks more evenly throughout.
    Japanese Pork Roast Ingredients
  • Chop 2 ribs celery and 2 carrots into small pieces.
    Japanese Pork Roast 1
  • Dice ½ onion. Smash 4 cloves garlic with the side of the knife.
    Japanese Pork Roast 2
  • Dry 2 lb boneless pork sirloin with paper towels. Season all sides of the roast with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.
    Japanese Pork Roast 3
  • Heat a large Dutch oven or cast iron skillet on medium heat. Add 2 Tbsp extra virgin olive oil and sear the pork on all sides until a crust forms, about 2 minutes per side. Remove the pork from the pan and set it aside.
    Japanese Pork Roast 4
  • Lower the heat to medium low, and add a little bit of olive oil if necessary. Sauté the onion and garlic until fragrant and slightly softened.
    Japanese Pork Roast 5
  • Then, add the celery and carrot.
    Japanese Pork Roast 6
  • When the vegetables are well coated with oil, add 4 Tbsp sake and scrape off the juicy brown bits stuck to the bottom of the pot.
    Japanese Pork Roast 7
  • Add 4 Tbsp mirin, 1 tsp brown sugar, and 3 Tbsp soy sauce.
    Japanese Pork Roast 8
  • Mix all together. Place the pork back in the Dutch oven or skillet and spoon some of the sauce over the pork.
    Japanese Pork Roast 9
  • Cover the pork with an oven-safe lid or aluminum foil. Roast in the oven for 30–40 minutes (30 minutes for 1½ lbs and 40 minutes for 2 lbs), or until the pork‘s interior temperature reaches about 145ºF (63ºC).
    Japanese Pork Roast 10
  • Remove the Dutch oven from the oven. Transfer the pork roast to a plate. Cover it with foil to retain the moisture and let it rest for about 15 minutes.
    Japanese Pork Roast 11
  • Meanwhile, heat the Dutch oven on medium-low heat. Skim off any foam or scum from the braising liquid in the pot. Simmer, stirring often, until the sauce has thickened to your preferred thickness. The saltiness and flavors will concentrate as the sauce reduces, so adjust how far you want to reduce. Slice the pork against the grain and serve hot with the sauce.
    Japanese Pork Roast 12

To Store

  • Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.

Notes

The Cook Time: Pork sirloins/loins can vary in size and thickness. The rule of thumb is to cook 20 minutes per pound. Cook the pork until it reaches an internal temperature of 145ºF (63ºC) in its thickest part. Remember that the higher the temperature, the drier the pork will be, so don’t overcook the pork. If you're working with a thinner/smaller cut, try reducing the cook time by a few minutes and test with a thermometer.
 
The Boneless Pork Sirloin: Recommend 6-8 oz (⅓-½ lb, 170-227 g) per person. 
 
Brining the Pork: Brining meats can add a significant amount of water to them before you cook to make meats juicier and tenderer.
Ingredients:
  • 4 cups (950 ml) water
  • ⅛ cup (2 Tbsp) sugar
  • ¼ cup (4 Tbsp) kosher salt, or ⅛ cup (2 Tbsp) table salt
Directions:
  1. Mix cold water, sugar, and salt and stir to dissolve.
  2. In a large container that fits the meat, place the brine and the meat, seal, and refrigerate.
Notes:
  • Use 4 cups of brine per pound of meat.
  • Brine for 1 hour per pound. Do not brine for less than 30 minutes or more than 8 hours.

Nutrition

Calories: 310 kcal · Carbohydrates: 9 g · Protein: 41 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 768 mg · Potassium: 864 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 5186 IU · Vitamin C: 4 mg · Calcium: 36 mg · Iron: 2 mg