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Lemon Roast Pork
hirochi_kitchen on Instagram ↗4
Servings
75
Minutes
18
Ingredients
Ingredients
- 2.2 lb pork belly (block)
- 1 onion
- 2 garlic bulb (whole head)
- 1 lemon (sliced, for marinade + roasting)
- salt (for seasoning the pork), to taste
- black pepper, to taste
- 5 tbsp shio koji
- 1 tbsp honey (for marinade)
- 1 tsp grated garlic
- 2 sprig rosemary
- pinch salt (for the vegetables)
- olive oil (for the vegetables)
- 2 tbsp whole-grain mustard
- 1 lemon (juiced, for sauce)
- 1 tbsp honey (for sauce)
- 1 tbsp olive oil (for sauce)
- 1 tbsp soy sauce
- 2 tbsp reserved pork marinade (from step 1, saved before roasting)
Steps
Notes from Nourishible editors
Written by our recipe team from the video and the method above.
- Our take · Step 8: The reserved marinade doubles as the pan sauce base, so the shio koji's savouriness carries from the half-day pork soak straight through to the plate.
- Technique · Step 3: Shio koji needs the full half-day soak to work — its enzymes take hours to tenderise and season the pork, not just flavour the surface.
- Swap · Step 8: No whole-grain mustard? Dijon works in the same amount — smoother texture, same tang for the pan sauce.
- Scaling · Step 7: Doubling this needs two trays, not one — crowd two pork bellies and their vegetables onto a single tray and everything steams instead of roasting.
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Last updated September 24, 2026