Japanese food｜Pork｜Seasonal vegetables｜Summer｜茗荷と豚バラ肉の梅しょうゆ炒め
Stir-Fried Ginger Bud and Pork Belly with Ume Soy Sauce
Culinary Art Studio Karinary Art 2022.June
Ingredients
| Pork belly | 100g ... Cut into 4-5 cm pieces. |
| Green beans | 50g ... Cut into the same length. Boil in salted water for about 1 minute and drain. |
| Myoga ginger | 60g (3 pieces) ... Quarter lengthwise. |
Seasoning
| Vegetable oil | 1/2 tbsp |
Plum Soy Sauce Tare
| Plum paste | 1-1/2 tsp ... Mash pickled plums with a knife. |
| Sake | 2 tsp |
| Soy sauce | 2 tsp |
| Sugar | 1 tsp |
Instructions
- Heat a frying pan, add vegetable oil, and spread out the pork belly. Stir-fry for 3-4 minutes until browned and fragrant, rendering the fat.
- Add myoga ginger and lightly stir-fry, then add the green beans and continue stir-frying.
- Pour in the Plum Soy Sauce Tare and stir-fry over medium-high heat, reducing the liquid.