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

Course: Easy
Servings: 2 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
  • ½ Onion
  • 1 Garlic Clove
  • 2 pieces of Bacon
  • ½ 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 ½ 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 ½ 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 (½ 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!