Japanese Ginger Pork

If you have little kids at home, feel free to reduce the amount of ginger. If you’re a spicy food lover, I strongly recommend you generously garnish with more freshly grated ginger on top of the fried pork.

Prep time: 15 mins
Cook time: 10 mins
Yield: 3 to 4 serves

Ingredients:

320 gm pork (fillet, pork neck or collar butt)
baby bok choy, to taste
3 tsp freshly grated ginger, plus more for garnish
spring onion, finely chopped, for garnish

Seasonings:

3 Tbsp salt-reduced light soy sauce
2 Tbsp mirin
2 tsp sugar
1 tsp white rice wine

Method:

Mix all the ingredients of seasonings and grated ginger in a mixing bowl. Set aside.
Rinse and cut the baby bok choy lengthways. Briefly cook them in salted boiling water until softened. Drain out and soak in cold water in order to help keep its green colour. Drain well again. Place on a serving plate.
Slice the pork, each about 5mm in thickness. Wrap the slices in plastic wrap and tenderize by pounding flat with a rolling pin.
Heat a little oil in a non-stick frying pan or a skillet over medium-high heat. Dip the pork slices into the seasonings. Quickly brown in the hot pan. You might like to proceed in batches. Immediately serve with the bok choy. Garnish with spring onion and freshly grated ginger. It goes really well with steamed rice.

Notes：

You can cook the remaining seasonings in a sauce pan and bring it to a boil. Drizzle over the cooked bok choy. It’s very delicious.
As the pork is pounded to be very thin, it will absorb the seasonings and cooked through very quickly. Make sure not to over cook the pork, lest the pork turns tough.
Mirin is a Japanese condiment, available at supermarkets or Asian grocers.

Christine's Recipes Printable Version

Japanese Ginger Pork