Tuesday, September 06, 2005

Ginger-flavored pork

Here's a light snack from Hiroko Shimbo's The Japanese Kitchen. She calls it "Ginger-Flavored Pan-Fried Pork," and says it is a popular lunch item in Japan. Just marinate some thin-sliced pork loin in two teaspoons of shoyu and two teaspoons of ginger juice for two minutes. Then pan-fry the meat in a blend of one tablespoon of vegetable oil and one tablespoon of sesame oil until golden. Serve with veggies (she recommends stir-fried bean sprouts) and white rice.

My pork wasn't thin-sliced; I chopped up some pork chops into cubes, more or less. I used chopped ginger rather than ginger juice, and hoped the juice would insinuate itself into the marinade. It was fast, it was simple and it was tasty. Even though my rice didn't turn out great (too gummy from not enough boiling), once I put the pork and sauce on top of it, the rice improved a great deal. I deglazed the pan with some sake, an adaptation that Shimbo doesn't include, but which got some of the nice pan juices out of the pan and onto lunch.

This was good hot off the stove and cold later on.

2 comments:

stef said...

hi, winslow, bloghopping and i thought i'd say "HI" to someone who seems to have the same cookbooks I do! I've also been cooking from Japanese Kitchen and Bittman's cookbooks the past few months, and I have a list of recipes that are on my "do-next-list" from Marnie's and Roda's books. Cool!

Winslow said...

Hi stef,

Thanks for stopping by. It's always nice to find someone with the same cookbooks! :) I've had a lot of fun with all these books and still have plenty of things yet on my "do-next-list," as you put it. Chashu was on that list for ages and now I've finally cooked it.