Recipe by : 行正り香
- pork, any cut1 1/4 lb (570g)
- grated ginger4 tablespoons
- sugar4 tablespoons
- sake (dry vermouth or medium sweet sherry)4 tablespoons
- soy sauce4 tablespoons
- ketchup1 tablespoon
- salt1/2 teaspoon
- chili pepper1/2 teaspoon
- sesame oil2 tablespoons
- Slice the pork thinly. Wrap the pork in plastic wrap and freeze the meat for 1 to 2 hours. If the meat is firm enough, slice the meat against the grain to leave the tenderness. Cut the pork into slices about 1/8 inch (5 mm) thick, and gently pound with meat mallet to tenderize. Meat may tear apart, but the tenderized meat still tastes good.
- Make the sauce: Mix the grated ginger, sugar, sake, soy sauce, ketchup. Add a pinch of salt, chili pepper, add the pork, and toss to coat.
- Oil a frying pan with the sesame oil and heat over high heat. Turn the heat to medium. Add the sliced pork in a single layer, making sure it doesn’t overlap, and cook. When the surface changes color, reduce heat to low to keep the pork juicy.
- Pile the green leaves in the center of a serving dish and place the pork on top.
- Heat the remaining sauce to cook it down over medium heat for 2 minutes.
- Pour the sauce over top of the pork and serve.