29 March 2014

Ginger Pork with Braised New Potatoes

Ingredients (2 servings):
  • for the pork:
    • a splash of vegetable oil, for sautéing,
    • 200 g pork, thinly sliced,
    • 1 tbsp peeled and grated fresh ginger,
    • 1 tbsp soy sauce,
    • 2 tsp saké,
    • 2 tsp mirin.
  • for the potatoes:
    • 10 tiny new washed, unpeeled, and halved (or 2 medium regular potatoes, cut into bite-sized pieces),
    • 1 tbsp butter,
    • 2 tsp soy sauce,
    • freshly ground black papper, to taste.
  1. Cover the potatoes in a pan with cold water and bring to boil and cook for 5--6 min, until tender but still firm. Set aside.
  2. Heat the oil in a non-stick frying pan over a high heat.
  3. Quickly sauté the pork on each side until browned (do not overcook!).
  4. Remove the meat from the pan and wipe out the pan with a paper towel.
  5. Put the ginger, 1 tbsp soy sauce, saké and mirin into the pan and let it come to a boil.
  6. Return the meat to the pan and coat with the sauce. Remove the meat.
  7. Put the butter and potatoes into the pan with the sauce.
  8. Add the 2 tsp of say sauce and toss the potatoes around to coat them thoroughly in the pan juices, then leave to braise over medium-low heat for 5--6 min, turning occasionaly until they turn a little crispy.
  9. Sprinkle with black pepper.
Source: The Just Bento Cookbook

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