Ginger Pork

This was my very first Japanese dinner I made after I read “Harumi’s Japanese Home Cooking.” I have made some changes since then but the basic recipe is the same. I remember the first time I made this, it took me 2 to 3 hours to finish. I was so slow, my poor parents were starved waiting for me!  Now, it takes me only 15 to 30 minutes prepare the same recipe.

Ginger is one of my favourite ingredients to use; I love the smell of ginger as I break it. Ginger goes wonderfully with pork and any meat really.

The pork needs to be thinly sliced or flattened with a hammer. Either way works fine.

I cook this with bean sprouts, which can be prepared in two ways, either trim the ends off or leave them. Either way they taste good. I usually leave them. (Mostly because it takes way too long to trim)

Serves 4

3 ½ cups bean sprouts

3 tbsp soy sauce

2 tbsp mirin

1 tbsp freshly grated ginger

Finely sliced pork (shoulder or loin)

Vegetable oil

1 clove thinly sliced garlic

salt and pepper

1.     Wash the bean sprouts well then pat dry and let them sit wrapped in paper towel.

2.     Mix together the soy sauce, mirin and grated ginger, and set beside the stove

3.     Heat a little oil in a frying pan over medium heat, dip the pork into the marinade briefly and add to the pan.

4.     Making sure it cooks evenly and doesn’t stick together or curl up. Turn over after couple of minutes and cook until both sides are browned. Don’t leave the pork for long, as it cooks quickly but make sure it’s cooked through

5.     In a separate frying pan, heat a tablespoon of oil over high heat. Add the sliced garlic. When the aroma is released, add the bean sprouts and stir-fry. Season with salt and pepper.

6.     Put the bean sprouts into a serving dish and then lay the slices of pork on top. Pour any remaining juice from the frying pan over the pork