Vermicular | Shio Koji Marinated Roasted Pork

Shio Koji Marinated Roasted Pork

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
75 min
Cooking Steps

[MED] 5 min

[LOW] 70 min


1 lb pork shoulder roast
1 tablespoon shio koji (salted rice malt)

2 large potatoes, each cut into 8 pieces
1 large carrot, cut into bite-sized pieces
½ broccoli, separated into small florets
3 cloves garlic, crushed
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon kosher salt
⅓ teaspoon freshly ground black pepper
1 ½ tablespoons olive oil

  1. Marinate pork by rubbing shio koji on all sides, wrap it in plastic wrap, and refrigerate overnight. Remove pork from the refrigerator about 1 hour before cooking and let it come to room temperature.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add olive oil and spread evenly, then add crushed garlic. Once the garlic is fragrant, add pork into the pot and sear each side for about 1 minute, until all sides are golden brown.

  3. Transfer the pork onto a plate, then add potatoes, carrots, and broccoli to the pot. Stir to coat them with oil.

  4. Place the pork back on top of the vegetables and sprinkle thyme, rosemary, salt, and black pepper. Cover and steam-roast over [LOW] heat for 70 minutes until cooked thoroughly.

  • Allowing the pork to reach room temperature before cooking ensures even and thorough cooking.

  • Marinating in shio koji enhances the umami flavor and tenderness of pork.

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Musui–Kamado with the Vermicular Cookbook.

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