Santei said this was his favorite meal I’ve EVER made!
I let it sit overnight in fridge w/ the marinade on & loosely covered in tin foil.
I cooked in cast iron pan in oven. 30ish minutes on high and 4.5-5 hrs on 250° because it was a 3.4 lb roast (bone-in).
I served with baked russet potatoes & a made-up side where I sautéed onions, red apple & dandelion greens in the leftover pork fat of the cast iron.
