Grilled pork fillet with yakiniku sauce

Grilled pork fillet with barrel aged soy, yakiniku sauce, purple stripe garlic and spring onions

We’re bringing you the unique flavours of Japanese barbecues for this easy, yet delicious grilled pork dish. We’ve combined the yakiniku with our world famous Shibanuma barrel aged soy sauce and our single origin purple stripe garlic to turn up the aromatic levels to the max. An accessible recipe for all-year-round BBQ flavours, where meat can be grilled in your kitchen or on the outdoor barbecue.

You will feel the intensity from the soy sauce, which is fermented in 100-year old wooden barrels producing a rich, complex and aromatic flavour. Add the delicious sweetness of the barbecue sauce, then finish it off with some scallions and freshly chopped chilli- and you have the perfectly balanced barbecue experience.

Plate of grilled pork with Yakiniki sauce and BoTree Purple stripe garlic
Close up of Bart van der Lee's pork yakiniki for Botree

Method 

  1. Clean the pork loin and cut it into 1cm thick slices.

  2. Flatten the slices between plastic or baking paper with a pan.

  3. Season the pork with the garlic powder and add to a deep tray.

  4. Mix the yakiniku and barrel aged soy sauces and spoon half over the pork.

  5. Coat the pork evenly and let this marinate for 10-15 minutes.

  6. Heat up a grill pan to medium/high heat.

  7. Grill the marinated pork slices on both sides till just cooked. Finish with the last sauce.

  8. Slice some spring onions and chilli for the garnish.

To finish

  1. Place the pork slices on the plate, add the spring onions and chilli. Finish with the last sauce and serve.

For 2 people


1 higher welfare pork fillet
1/2 tsp BoTree purple stripe garlic
100ml Shibanuma Barrel Aged Soy Sauce
100ml Shibanuma Yakiniku Barbecue Sauce
1/2 shallot
1 red chilli
1 bunch spring onion

BoTree PR team