My Family's Versatile Ginger Pork

I'd like to introduce my family's style of ginger pork.

The main feature is that it's packed with vegetables!

Furthermore, there's a little extra step to make it even more delicious!
This extra step is essential. It completely changes the flavor, you know♪

Let's boost our stamina with pork, which is rich in vitamin B1.

Ingredients

Serves 4
・400g pork belly
・1 large carrot
・1 large onion
・1 pack shimeji mushrooms
・30g ginger
・1 clove garlic
・2 tbsp olive oil
・70ml soy sauce
・25ml sake
・25ml mirin
・50ml water
※Use extra virgin olive oil.
※Use gluten-free soy sauce to make it gluten-free.

Instructions

1. Prepare the ingredients. Slice the carrot into 5cm lengths, 3mm thick, and 5mm wide. Slice the onion into 3mm strips. Julienne the ginger. Mince the garlic. Remove the stems from the shimeji mushrooms and break them apart.

2. Cut the pork belly into 4 equal lengths and blanch it. Bring a large pot of water to a boil, add the pork belly, cook for 30 seconds to 1 minute while stirring to separate, then drain in a colander and rinse lightly with lukewarm water.

↑ The color will turn white.

↑ This is how much scum comes out.

↑ It's clean now.
This blanching is the essential extra step.
It's an important task that determines the final flavor.

3. Heat the olive oil in a large frying pan and stir-fry all the ingredients from step 1. When they are about 50% cooked, add the pork belly from step 2 and stir-fry together for about 1 minute.

↑ First, stir-fry the vegetables.

↑ Add the blanched pork belly and stir-fry.

4. Add sake and mirin to 3 and mix, then add water and soy sauce. Stir-fry for 2-3 minutes while mixing.

↑ Add the seasonings to finish.
It's packed with vegetables!

↑ Done!

The seasoning goes great with rice.

My eldest son, J, loves to take this ginger pork and
put it over rice to make a 'pork bowl'.

↑ Since it's loaded with vegetables, it works perfectly as a rice bowl dish.

Just by putting it on top, you can make a 'pork bowl' or 'meat udon'.

You can also use it as an ingredient for rice vermicelli, yakisoba, or omelets.
In those cases, cut the meat into bite-sized pieces and adjust the flavor with salt or soy sauce as needed at the end.

I hope you make a big batch and enjoy experimenting with it!

Thank you for reading until the end.
See you next time.