Smoked Pork Teriyaki
A Japanese-inspired combination of sweet-salty teriyaki glaze and cherry wood smoke, giving the pork a beautiful mahogany color and deep umami flavors. The glaze of mirin, soy sauce and honey caramelizes during smoking into a glossy, slightly sticky crust. Ideal for pork belly or loin.
Ingredients(for 1 kg)
Instructions
Prepare glaze and marinate
15 minutes + 12 hours restingMix soy sauce, mirin, honey, sesame oil, ginger and garlic. Brush the salted meat with half the glaze and marinate covered in the refrigerator for 12 hours.
Prepare smoker
30 minutesPreheat the smoker to 110-120 °C. Add cherry and apple wood. Remove the meat from the refrigerator and allow to reach room temperature.
Smoking and glazing
5-8 hoursPlace the meat in the smoker. From the third hour onwards brush the meat with the remaining teriyaki glaze every hour. Remove from the smoker at a core temperature of 68-72 °C.
Resting and serving
15-20 minutesLet the meat rest uncovered for 15-20 minutes so the glaze firms up. Then slice thinly and garnish with sesame seeds and spring onions.
Pro Tip
Apply the glaze only in the last 2 hours to avoid burning the sugars. Never smoke the meat above 120 °C as the teriyaki glaze will otherwise become bitter.
Glossary Terms
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