|Total Time||30 minutes|
This classic recipe is very easy to make, but it is also easy to do badly. Take care of the details and the dish will be outstanding. With very thin slices of pork, such as are used here, it is essential that they are cooked quickly at a high temperature, otherwise the dish will become watery. It is also important not to soak the pork in the soy-sauce mixture for too long or the meat will become tough. I am sure this dish, with its wonderful combination of soy, mirin, ginger, and pork, will be popular with everyone who tries it.
|13||oz. pork shoulder (see Note)|
|11½||oz. bok choy (about 1 large head of baby bok choy)|
|1||Tbsp. grated fresh ginger|
|⅓||cup soy sauce|
|~||Sunflower or vegetable oil, for frying|
|~||Salt and pepper, to season|
Culinate editor’s notes: You can use pork loin in place of the pork shoulder, and thereby skip the tenderizing step.
This recipe is more like a meal for two or perhaps three hearty eaters than a main dish for four. Stretch it by doubling the amount of bok choy, and serve it over freshly steamed rice or stir-fried noodles.
This content is from the book Everyday Harumi by Harumi Karihara.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better