Wednesday, January 2, 2013

Wendell's Ginger Pork

Here's another dish that Wendell made using a recipe from his new cookbook, Everyday Harumi.  The recipe actually includes bok choy which you stir-fry first and season with salt and pepper.  It's served on the side, so I didn't realize that it was part of the dish and I never took a picture of it. Too late now . . . we ate um all up.


2 lbs. pork shoulder
2 tbs. grated ginger
2/3 c. shoyu
1/2 c. mirin
vegetable oil for frying

Slice the pork as thinly as possible.  Wrap slices in plastic wrap and tenderize by hitting with rolling pin. 

Blend shoyu and mirin; add grated ginger.

Dip pork into the shoyu mixture and fry in vegetable oil.


Erick said...

Cool, this is a form of pork ginger. I going try this one too.

jalna said...

I think you're gonna like it Erick.

Nippon Nin said...

I'm going to try this one too. Looks yummy! I saw the book at Japanese book store the other day, I will check it out next time I go there.

jalna said...

Wendell really likes the recipe in that book, Akemi.