Pork-toro Recipe

Trim and portion

Trim excess silver skin from the pork collar but leave most of the fat and marbling intact — this fat renders and gives toro its richness. Cut the pork into 6 equal portions (about 200 g / each) for even cooking and easy plating.

Prepare marinade

In a bowl combine soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, sesame oil, sliced white parts of the green onions, and freshly ground black pepper. Whisk until the sugar dissolves and the mixture is homogeneous.

Marinate the pork

Place the pork pieces in a resealable bag or a nonreactive container. Pour the marinade over the pork, pressing to coat all surfaces. Refrigerate and marinate for at least 2 hours, ideally overnight (8–12 hours) to allow fat and connective tissue to absorb flavor. Turn the bag or pieces once halfway through to ensure even contact.

Remove and dry

Take the pork from the marinade and reserve the marinade. Pat each piece very dry with paper towels — dryness is essential for a good sear. Let sit at cool room temperature for 20–30 minutes before cooking to reduce chill.

Reduce marinade to a glaze

Pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until thickened into a glossy glaze, about 6–8 minutes, stirring occasionally. Taste and adjust: if it’s too salty, add 1–2 tsp water and simmer briefly. Keep warm. (If you prefer to use marinade as is, ensure you simmer it at least 2–3 minutes to kill any raw meat juices.)

Sear the pork

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until hot. Add neutral oil and swirl to coat. Place pork pieces fat-side down if applicable and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other sides for 1–2 minutes. If pieces are thick, lower heat to medium, add butter to the pan and baste the pork with melted butter and pan juices for another 2–4 minutes, until an instant-read thermometer inserted into the center reads 68–70°C (155–158°F) for medium (resting will raise temperature). Total cooking time will depend on thickness — aim for a juicy, slightly pink center.

Finish with glaze

In the last 30–60 seconds of cooking, brush the reserved reduced marinade glaze over the pork to build a shiny, flavorful coating. Flip once more to set the glaze and allow it to caramelize lightly. Remove pork to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute and internal temperature rise a few degrees.

Slice the rested pork toro against the grain into 5–8 mm thick slices. Arrange on warmed plates or atop bowls of steamed rice if serving that way.

Scatter thinly sliced green onions and toasted sesame seeds over the pork. If you like heat, sprinkle a little shichimi togarashi or chili flakes. Add a small pat of butter on top of the hot slices for extra gloss and richness (optional). Serve with lime or lemon wedges and quick pickles on the side.

If serving family-style, carve into larger pieces and place glaze in a small dish for additional finishing at the table.

Serve pork-toro with steamed short-grain rice and quick pickled cucumbers or daikon. The acidity from the pickles and citrus cuts through the richness of the toro.