Japanese Pork Roast

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• 2 ribs celery
  Ingredient note

  Source: 2 ribs celery
• 2 each carrots
  Ingredient note

  Source: 2 carrots
• ½ each yellow onion
  Ingredient note

  Source: ½ yellow onion
• 4 cloves garlic
  Ingredient note

  Source: 4 cloves garlic
• 2 lb boneless pork sirloin (or center-cut pork loin; at room temperature)
  Ingredient note

  Source: 2 lb boneless pork sirloin (or center-cut pork loin; at room temperature)
• ½ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt)
  Ingredient note

  Source: ½ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt)
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper
• 2 Tbsp extra virgin olive oil
  Ingredient note

  Source: 2 Tbsp extra virgin olive oil
• 4 Tbsp sake (I use Sho Chiku Bai)
  Ingredient note

  Source: 4 Tbsp sake (I use Sho Chiku Bai)
• 4 Tbsp mirin (I use Takara Mirin)
  Ingredient note

  Source: 4 Tbsp mirin (I use Takara Mirin)
• 1 tsp brown sugar
  Ingredient note

  Source: 1 tsp brown sugar
• 3 Tbsp soy sauce (Use GF soy sauce for gluten-free)
  Ingredient note

  Source: 3 Tbsp soy sauce (Use GF soy sauce for gluten-free)

1. Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Gather all the ingredients. Make sure to take out the pork from the refrigerator about 15 minutes before you plan to start cooking. Room temperature meat cooks more evenly throughout.
2. Chop 2 ribs celery and 2 carrots into small pieces.
3. Dice ½ onion. Smash 4 cloves garlic with the side of the knife.
4. Dry 2 lb boneless pork sirloin with paper towels. Season all sides of the roast with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.
5. Heat a large Dutch oven or cast iron skillet on medium heat. Add 2 Tbsp extra virgin olive oil and sear the pork on all sides until a crust forms, about 2 minutes per side. Remove the pork from the pan and set it aside.
6. Lower the heat to medium low, and add a little bit of olive oil if necessary. Sauté the onion and garlic until fragrant and slightly softened.
7. Then, add the celery and carrot.
8. When the vegetables are well coated with oil, add 4 Tbsp sake and scrape off the juicy brown bits stuck to the bottom of the pot.
9. Add 4 Tbsp mirin, 1 tsp brown sugar, and 3 Tbsp soy sauce.
10. Mix all together. Place the pork back in the Dutch oven or skillet and spoon some of the sauce over the pork.
11. Cover the pork with an oven-safe lid or aluminum foil. Roast in the oven for 30–40 minutes (30 minutes for 1½ lbs and 40 minutes for 2 lbs), or until the pork‘s interior temperature reaches about 145ºF (63ºC).
12. Remove the Dutch oven from the oven. Transfer the pork roast to a plate. Cover it with foil to retain the moisture and let it rest for about 15 minutes.
13. Meanwhile, heat the Dutch oven on medium-low heat. Skim off any foam or scum from the braising liquid in the pot. Simmer, stirring often, until the sauce has thickened to your preferred thickness. The saltiness and flavors will concentrate as the sauce reduces, so adjust how far you want to reduce. Slice the pork against the grain and serve hot with the sauce.
14. Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.