Everybody likes Teriyaki, right? Salty, sticky, sweet with just a hint of spice (if done right)… what’s not to like? Nothing. But what if you could amp all that goodness up several notches? Wouldn’t that be better? And to top that, why not use pork. Hey! Now that I think about it, why isn’t there any teriyaki pork recipes? You see teriyaki salmon, chicken… heck, even tofu! Why doesn’t pork get to play at the teriyaki pool party??
These are the questions that used to keep me up at night. But not anymore. Now that I’ve found Japanese Ginger Pork I may never do teriyaki-anything again. This luscious goodness comes from Milk Street Magazine and is, in a word, awesome.
Japanese Ginger Pork
Serves 4
Ingredients:
1/4 cup soy sauce
3 Tbsp mirin
2 Tbsp sake
1 Tbsp white miso
1-1/2 Tbsp finely grated ginger
1-1/4 lb pork tenderloin, trimmed
2 Tbsp grapeseed or other neutral oil
2 tsp white sugar
1 bunch scallions, cut into 1-inch pieces
Cooked Japanese-style short grain rice, to serve
Procedure:
- In a wide, shallow bowl, whisk together the soy sauce, mirin, sake, miso and ginger. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise. Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even 1/4 inch thickness. Repeat with the 2 remaining pieces. Add the cutlets to the soy mixture and turn to coat; marinate at room temperature for 15 minutes.
- Remove the cutlets from the marinade, letting the excess drain back into the bowl; reserve the marinade. Pat the cutlets dry with paper towers. In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add 2 cutlets in a single layer and cook undisturbed until well browned. Using tongs, flip each piece and continue to cook until the second sides are well-browned. Transfer to a large plate, then wipe out the skillet with paper towels. Repeat with the remaining oil and cutlets.
- Return the skillet to medium-high and add the reserved marinade, sugar and 1/4 cup water. Bring to a simmer and cook, scraping up any browned bits, until the mixture thickens and a spoon drawn through it leaves a 1- to 2-second trail, about 3 minutes. Stir in the scallions, then add the pork and any accumulated juices. Cook stirring gently, until the scallions are wilted and the pork is heated through, about 1 minute. Serve with the rice.
Donna's Quick Qi 