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Sunday, June 20, 2010

Pan Fried Ginger Pork - 豚のしょが焼き


Ginger Pork2


There was an article in the papers last week reporting that stocks of Japanese Kurobuta (black hog) and Japanese Wagyu Beef in Singapore are running low.  Following the break out of foot and mouth disease in Japan in April, the Agri-Food and Veterinary Authority of Singapore has put a ban on the import of these premium meat.

I am a big fan of Kurobuta which refers to the rare Berkshire Black Hog bred in Japan. It is the Wagyu equivalent for Pork. I still remember when I saw it many years back at the local Japanese supermarket, I was fascinated by the even marbling of the pork and subsequently, when I had the chance to taste it, I was quite impressed by how tender and flavourful it was. The best way to enjoy a prized meat as such would be to season it simply with salt and pepper and grill it. However, due to its rather expensive price tag, (S$4-S$5/100g) these are normally sold at the local supermarkets here minced or sliced thinnly in Sukiyaki or Shabu shabu cuts - not exactly the best cuts for grilling.
Ginger Pork 3
I was lucky to chance upon some US Kurobuta on sale last week. Choosing the Sukiyaki cut for more bite, I couldn't wait to cook this.
One of my favourite Japanese Pork recipe is the very accessible Pan Fried Ginger Pork.  Extremely simple and quick to make, this dish goes beautifully with steaming hot white rice. It is so flavourful that one runs the risk of having too much white rice with it. In addition, the grated ginger really lends a warm and comforting feel to the dish.

Of course, one does not need to use Kurobuta Pork for this but I do like my pork to be sliced very thinnly for this dish and the Sukiyaki cut would be my choice. So here's for all who needs to cook a quick,easy and tasty meal.

Ginger Pork (100)
Recipe :

Pork (Sukiyaki Cut)                 250g
Sake                                        1tbsp

Grated Ginger                          1tbsp
Grated Garlic                           1tsp
Mirin                                        1tbsp
Japanese dark Soya Sauce       1tbsp
Sesame Oil                               1tsp
Sake                                        1tbsp
Sugar                                        1/2 tsp

Method :

1. Marinate pork with 1tbsp of Sake and leave for 10 mins.
2. Mix all the other ingredients together and mix well with a fork.
3. Heat a frying pan and add 1/2 tbsp of oil. Fry marinated pork until pork changes colour.
4. Add the sauce mixture and let simmer for about 5 mins.

29 comments:

tigerfish said...

I did not even notice any news on that!!! Guess I have never bought pork to cook for quite some time now....

wendyywy @ Table for 2 or more..... said...

They sell the kurobuta minced ah? So wasted ler.

You come visit me, I'll buy you the "kurobuta" that I always eat, for you to bring home.

Quinn said...

Haha, Shirley, I think I am more suaku because I've not heard of this cut of pork until you mention it now. Very interesting to hear and I always learn something new when I come here!

Shirley @ Kokken69 said...

Wendy,I will take up your offer haha! Will drop you an email the next time I go to KL!

Quinn - I am glad I can bring some value..haha..it is quite common for the Japanese supermarkets here to sell their meat in Sukiyaki or Shabu shabu cut. The latter is very thinly sliced - meant for quick cooking in hot pot(shabu shabu). Sukiyaiki is also thin but slightly thicker.

Anncoo said...

Yes I had read this article too! You're fast to cook this delicious pork! Sooo yummy!

zurin said...

The japanese always come up with very ingenious things/food don't they. The way they massage the cow for wagyu is fascinating. Now for sure we know that massaging distributes fat. soemthing we all meed eventually..

btw I made your cherry pie. n posted it :))

wendyywy @ Table for 2 or more..... said...

Errr.. me not stay in kay-el.
I'm 300km up north from KL, 150km from Penang.

Jess @ Bakericious said...

Hi Shirley, this dish looks so yummy.

Jo said...

Delicious recipe. Unfortunately I hardly ever buy pork because of my other half. So am not sure if I ever had Korobuta in Japaneses restaurants either.

3 hungry tummies said...

I read about the foot and mouth outbreak in Japan on The New York Times. This is our favourite too. Your photos are great as usual!

Sonia (Nasi Lemak Lover) said...

this look simply delicious, eat with some pickled veggie, must be good too.

Jared said...

Ah, Kurobuta pork cheek is our favorite meat to eat at the moment. If you can find some at the Japanese market definitely don't pass it up. just season it with salt and pepper and grill it like you said. Then dip it in some gochujan and sesame seed oil. pure bliss!!!

Angie's Recipes said...

Yummy! I gotta try the recipe with chicken.

Kitchen Corner said...

This is simply delicious and appetizing too! Just with a bowl of rice, could be super perfect!

pigpigscorner said...

You are so lucky! I have not seen this cut sold anywhere here!

Trissa said...

Hi Shirley - sounds like a great dish that is so easy to put together for a weekday meal. Kurobuta pork is expensive in Australia unfortunately - but will give it a try with pork from the supermarket - am sure it will still taste great.

Clare @ Mrs Multitasker said...

Shirley it looks delicious =) I love kurobuta. Hey I'm sure you can get some really good cuts of it at the Hokkaido Fair at Isetan now! (think it's only till 28 Jun tho)

Shirley @ Kokken69 said...

Clare, too bad. I will be traveling the next 2 weeks - so no more Kurobuta and no cooking for the next 2 weeks...:(

Von said...

I've never had wagyu =[ much less kurobuta (actually I've never even heard of kurobuta before!) but it sounds delicious!! I don't think the shops here sell kurobuta at all....but this fried pork looks delicious! And I love your photos =]

Happy Homebaker said...

This looks so delicious! I could imagine how tender and juicy it is. I really admire your cooking skills :)

Shirley @ Kokken69 said...

HHB, you are too kind. My cooking skills is at best passable. I cannot hold a candle against some of the best housewives, like yourself in that department :)

Pei-Lin@Dodol and Mochi said...

Never heard of the news till I read it here! OK, Malaysian pork eaters probably are not adversely affected!? Dunno lah ... Sometimes can't really tell, it could be the government is slowing down ... if you get what I mean.

Anyway, I saw this in one of my Japanese cookbooks! And if unmistaken, Koreans have similar dish too. Thanks for the inspiration! Though I might be unable to find such quality meat, I'll try my best to sub it by using only the best I can source in the entire KL! Haha!

*For Japanese stuff, in KL, I like going to hunt for them at Isetan and Jusco. I think SG doesn't have Jusco.*

Shirley @ Kokken69 said...

Hi Peilin,yes, we do not have Jusco in Singapore. Isetan is still the favourite haunt for Japanese stuff though many of the other fine supermarkets also stock a relatively good selection now. Hope you get to try this. Enjoy!

edith said...

This definitely looks good to go with a hot steamy bowl of rice.

pierre said...

hi shiley love your photos : your pork is just irresistible ! pierre

Big Boys Oven said...

wow lovely, so simple yet looks so delicious, I must have this recipe jot down! :)

sokeleng said...

I like the blue flower rice bowl. What did you buy it?
The taste of the ginger pork is awesome! My husband and kids like this dish very much. My husband say this ginger dish solve his indigestion problem. I guess he is right, because ginger paste is full of digestive enzyme. On top of your recipe, I added well toasted sesame seed. It gives the pork slightly nutty flavour it is very appetising. The shortcoming of this dish is it was slightly saltiest (I forgotten to put in sugar!). If you intend to grate large amount of ginger, I reckon this www.bakingfrenzy.com/japanese-ginger-grater-p-385.html( ginger grater ) is quite useful, due to the grating surfave won’t become blunt easily. Anyway thanks for all the hard works and time to list out the recipes.

Frederick said...

Great dish. Easy to cook and everyone love it. I also made a sauce from Japanese Walnut sauce and Yuzu seasoning for the meat.

Anonymous said...

love the dish, i use a bit more soy for the sauce and put everything on plain rice, omg yammy. keep up the good work

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