Tuesday, February 21, 2012

Gingery Seared Pork

I haven't been very good at cooking from the cookbook of the month this month thanks to other distractions. This had been on my list to make for a while and I'm so glad I finally got around to it. The individual flavours shine in this dish. It does require a bit of marinating time, but the cooking is so quick that I think that can be forgiven.

Gingery Seared Pork (from Washoku)

340 - 360g boneless lean pork butt or loin, sliced paper-thin (or fondue meat)
2 tsp ginger juice (squeezed from fresh ginger after grating)
2 tbsp sake
1 1/2 tbsp soy sauce
3 bell peppers, quartered, stems, seeds, and ribs discarded
2 tbsp canola oil

1. In a shallow glass container, stir together ginger juice and sake. Dip pork slices in and arrange in container with remaining liquid. Cover and refrigerate for at least 20 minutes and up to 1 day.
2. Add soy sauce 10 - 15 minutes before cooking.
3. Heat a heavy skillet over high heat. Add 1 tbsp oil. Sear meat until it begins to buckle, about 30 seconds. Flip and sear other side. Set aside on another plate.
4. Lower heat and add peppers, skin side down. Sear 45 seconds. Flip and sear another minute. Remove and set aside.
5. Return pork to skillet with juices. Saute over high heat, turning for about 2 minutes or until well glazed and slightly browned.
6. Return peppers to skillet for final 30 seconds. Cover with lid and remove from heat.
7. Serve with plenty of rice.

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