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Japanese Ginger Pork. It’s one of my favorite ways to eat pork because it’s so simple to make. All you need is a fresh piece of ginger and a few condiments. To make it balanced meal, we’ll pair it with a potato-stir fry that’s tossed in whole-grain mustard. And finally, we need more greens – let me show you how to steam asparagus in your frying pan. Sounds good? Okay, all aboard! 🚂

Each of these dishes are straight-forward, so I’ll leave just a few cooking notes:

When making the Ginger Pork, make sure the frying pan does not get too hot before adding in the soy sauce. Or else the soy sauce will burn. Reduce the heat to a medium-low if necessary.
When making the Mustard Potato Stir-fry, make sure to pre-cook the potatoes in the microwave. That way it cooks through fully when stir-fried with the other light vegetables.
Don’t forget to cook some rice in the background!

Alrighty, ya’ll! Enjoy the weekend – get outside and fit it a nice relaxing walk in!

Dan-yul out 🕺

Japanese Ginger Pork, Mustard Potato Stir-fry & Steamed Asparagus

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Course: Easy

Servings: servings

Ingredients

Japanese Ginger Pork

Small piece of Ginger
3-4 pieces of Pork Chop (Thinly Sliced)
Small piece of Cabbage
1 Tablespoon Soy Sauce (For Marinade Sauce)
1 Tablespoon Mirim or any cooking wine (For Marinade Sauce)
1 Tablespoon Korean Mayonnaise (Dipping Sauce - optional)
Few shakes of Gochugaru (Dipping Sauce - optional)

Mustard-Potato Stir-fry

2 medium-sized Potatoes
1/2 Onion
1 Garlic Clove
2 pieces of Bacon
1/2 Tablespoon of Whole-Grain Mustard
Few shakes Salt
Few shakes Black pepper

Steamed Asparagus

3-4 stalks of Asparagus
1 Tablespoon of Water
Few shakes of Salt
Few shakes of Black Pepper

Instructions

Japanese Ginger Pork

Slice your pork into thin cut - thickness of each piece should be about half the size of your pinky nail 😉
Then make slice along the edge of the pork - this prevents the meat from curling up
Then shave-off some thin slices of cabbage. Place it on your large plate.
Now take out a small bowl. Mix-in Soy Sauce (1T) and Mirim (1T). If you're cooking more pork pieces, double the ratio.
Place your frying pan on a medium heat. Then put in some cooking oil. Once the oil is hot, place the pork pieces in. Let the pork cook on both sides until the natural juices from the pork start to drip out into the oil. At this point, grate about 1/2 teaspoon of minced ginger over each piece of pork.
Then spread the soy sauce mixture on top of each pork piece. Flip the pork and mix both sides into the sizzling soy sauce. Let it gently cook and reduce for 30-60 seconds. Once you get a nice browning on both sides, take it out of the pan. (Note: Be careful that you don't burn the soy sauce - lower the heat if necessary!))
Place the finished pork pieces over the bed of cabbage. Put a dollop of Korean (or Japanese) Mayonnaise on the side of the plate and sprinkle on a touch of gochugaru. Bon Appetit!

Mustard-Potato Stir-fry

Wash the 2 potatoes thoroughly. Place them in a microwave-friendly bowl, place plastic wrap over the bowl. Let it cook for 4 minutes. Then let them cool and cut them into small chunks.
Roughly dice 1/2 an onion. Cut the garlic clove into thin slices. And cut the 2 slices of bacon into thin strips.
Place your frying pan on a medium heat. Put oil in. Once its hot, add in the onion, bacon and garlic. Stir-fry everything together until you see the onions turn translucent.
Now add-in the diced potatoes. Stir everything together until you start to develop a crisp on the potatoes. Then add in the whole-grain mustard (1/2 Tablespoon). Stir-fry everything until it gets evenly coated. (Add more mustard if you'd like)
Finally, season with few shakes of Salt and Pepper. Bon Appetit!

Steamed Asparagus

Cut the ends off the asparagus. Then slice the asparagus in half.
Put your frying pan on medium-high heat. Place oil in. Once its hot, place the asparagus pieces in. Stir-fry around until the skin on the asparagus starts to blister.
Then add water (1 Tablespoon) and immediately place a lid on. Let it steam for about 1 minute. Then, take off the lid. Season the asparagus with salt and pepper. Bon Appetit!

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