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.
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.
Pork (Sukiyaki Cut) 250g
Grated Ginger 1tbsp
Grated Garlic 1tsp
Japanese dark Soya Sauce 1tbsp
Sesame Oil 1tsp
Sugar 1/2 tsp
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.