Fried Pork with Ginger
Kristy Alpert is a travel, food, and lifestyle journalist.
This recipe is featured in Cooking Dinner in Tokyo: A Seasoned Traveler Gets a Taste for Local Flavor
by Akiko Ohashi
Ingredients
- 300g (10 ounces) pork loin, cut into bite-sized pieces
- 2.5 cm (1 inch) piece fresh ginger; half grated, and the other half cut into fine julienne strips
- 30 ml (2 tablespoons) sake
- 30 ml (2 tablespoons) mirin
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) vegetable oil
- 2 medium-sized cucumbers, cut into strips
- Pinch of salt
- 10 shiso leaves, thinly sliced
Preparation
1. In a bowl, combine the pork with the grated ginger, sake, mirin, and soy sauce. Mix well.
2. Heat oil in a frying pan. Season the cucumber with salt, and lightly fry until tender. Remove from pan and set aside.
3. Add the pork to the same frying pan and fry until cooked through. Add cucumber and stir until reheated.
4. Check the taste and garnish with sliced shiso and ginger strips.
Kristy Alpert
Kristy Alpert is a travel, food, and lifestyle journalist. She was a food writer and restaurant critic in Dallas, Texas, prior to moving to Germany. She now travels the globe in search of captivating stories and remarkable recipes. Her work has appeared in Food & Wine, Esquire, Men’s Health, American Way, Refinery29, The New York Daily News, Modern Luxury, and more. Despite her appreciation for German cuisine, she would give anything for a legit street taco.
Photo credit: Sunny Norton
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