Last week I stumbled across a delicious looking recipe for gingered pork in my Japanese Home Cooking cookbook. I haven't really cooked anything out of this book since I've had it (and I don't remember when I bought it) and am so glad I finally did. The pork was delicious paired with the stir fried veggies and brown rice. The only recipe I really stuck with was the one for the pork. I improvised a bit on the veggies and served over brown rice instead of sushi rice.
I started the brown rice first, as it takes awhile to cook. I used 2 cups of rice (so I'd have leftovers for fried rice the next day), 2 cups of water, and 2 cups of chicken broth. I then added a couple of whole cracked cloves of garlic and a few slices of ginger to add some flavor.
For the veggies, I found a stir fry recipe in the cookbook. However, it called for bell peppers, cabbage and bean sprouts and I had snow peas, carrots and broccoli. However, the sauce worked for me and would probably work with any combo of veggies you like. The sauce is 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of instant dashi and 1 tablespoon of mirin. I just added this after stir frying (and steaming) the veggies for a bit. It really added a nice flavor.
Ginger Pork
(buta no shogayaki)
From Japanese Home Cooking by Shunsuke Fukushima
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon mirin
2 tablespoons chicken stock or water
1 lb pork fillet, trimmed of sinew, cut into slices 1/2 inch thick (I used a pork tenderloin, sliced)
1/2 cup peeled and finely grated ginger
2 tablespoons vegetable oil
2 scallions (shallots/spring onions), thinly sliced
1 teaspoon sesame seeds, for garnish
In a small saucepan over medium-high-heat, combine sugar, soy sauce, mirin and stock or water and bring to a boil, stirring to dissolve sugar. Remove sauce from heat and set aside.
Dip both sides of each pork slice into grated ginger. Reserve any leftover ginger. Heat oil in a frying pan over medium-high heat. Add pork and fry, turning once until pork is no longer pink, 3-4 minutes. Add sauce to pan with any remaining grated ginger and bring to a boil. Reduce heat to low and simmer for 1 minute. Remove pork from pan and divide among 4 warmed plates. Spoon any remaining sauce from pan over slices. Garnish with sliced scallions and sprinkle with sesame seeds. Serve immediately. (serves 4)
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