Run out number 2 for this ponzu pork, and this was a significantly better cooked joint, albeit less attractive in presentation… If anyone cares. Looking back at the first attempt (here), the picture doesn’t necessarily tell the truth. This time the meat was significantly more moist and flavoursome, mostly due to not blindly trusting the time on the recipe and using a meat thermometer. The joint was a little smaller than it was previously, less than 400g, and required a couple of minutes fried on each side, then about 10 minutes on one side, then 8 minutes on the other…
