Roast Pork

Roast Pork

Savory on the outside, juicy on the inside.

Cooking time
45 minutes+
  • Nutrition facts are for one serving.

Ingredients(Servings: 5)

Ingredients(Servings: 5)

400 g (14.1 oz)

(A)Tare Sauce

50 ml (1.7 fl. oz.)




(C)Simmering Sauce

70 ml (2.4 fl. oz.)

1 Tbsp


  1. Marinate the pork in the tare sauce (A) in a sealed container overnight in a refrigerator.
  2. Wipe away excess sauce from (1) and roast at 200°C (392°F) for 10 minutes. Lower the heat to 180°C (356°F) and roast for 30 minutes while occasionally scooping on (A). Remove and leave to cool.
  3. Cut the carrot into 1 cm width rounds. If available, cut the carrots into a flower shape with a cookie cutter or similar tool before cooking. Parboil the carrot slices and simmer in (C).
  4. Slice (2) into easy-to-eat pieces and place on a dish. Garnish with the drained carrots, candied walnuts and chopped Japanese parsley.

    • Feel free to replace the Japanese parsley with any leafy garnishment.

Cooking Basics

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.

Carrots - rounds

Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.


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