Grilled Okinawa Salted Pork With Garlic and Herbs

Submitted by Pearl Ishizaki

"This is a recipe for grilled Okinawa salted pork with garlic and some mixed herbs. The salted pork already has a strong salty taste so there is no need to have it marinated. The garlic and herbs infuses a delicious and healthy taste to the pork. Try to use and add other herbs you have at home other the ones I've used in this recipe like rosemary, parsley, mints, dill or cilantro. To grill the salted pork, I've used a Japanese fish grill which is usually built in on a Japanese gas stove."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 2-3

ingredients

• 150 g okinawa salt pork
• 2 garlic cloves
• 1⁄2 tablespoon dried thyme
• 1⁄2 tablespoon dried basil
• 1⁄2 tablespoon dried oregano
• 1⁄4 teaspoon ground black pepper
• 1 piece eggplant
• 1⁄2 piece okinawa carrot
• 1⁄2 piece scallion

directions

1. Peel the garlic cloves then finely mince.
2. In a small bowl, combine the garlic and dried herbs and black pepper then mix well until well-combined.
3. Slice the salted pork with about 1-centimeter thickness then coat each slice with the mixed garlic and herbs.
4. Cut the scallions into about 5-centimeter pieces. Slice the carrot into several pieces. For the eggplant, cut in half if its long then cut along its length about 2-3 slices depending on its thickness.
5. Put the salted pork on a grill then cook until both sides are done. Grill the vegetables after the pork is cooked then you can serve.