Asian-Style Tender Pork Roast
Pan-fried then steamed for maximum tenderness!
- Nutrition facts are for one serving.
Ingredients(Servings: 3to4)
Directions
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Quickly wipe excess moisture from the meat with paper towel, then use a fork to puncture the surface. Cut the long onion into 4 cm (1.6 in.) lengths, then julienne 2 of these into ultra fine strips. Slice the garlic in half lengthwise and remove the core, then crush both halves with the side of the knife. Julienne the cucumber. Roughly chop up the cilantro leaves.
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Heat the vegetable oil in a fry pan over medium heat, add in the pork, turn the heat to high, then cook while turning over for about 5 minutes until browned on the surface.
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Turn off the heat and use paper towels to wipe away excess oil. Add in the broth ingredients (A), the garlic and the long onion and turn the heat to medium. Bring to a boil, coat the meat entirely with the broth then turn off the heat.
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Transfer (3) into a heat-resistant bowl about 16 cm (6.3 in.) in diameter. Place a kitchen towel into a pot one size bigger (22 cm/8.7 in.) than the bowl and then place the bowl on top of this.
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Cover the bowl with aluminum foil, and pour in hot water up to half the height of the bowl from the gap between the pot and bowl. Cover with a lid, and once boiling allow to steam for about 15 minutes over low heat.
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Remove the lid and the aluminum foil, turn the pork over, replace the aluminum foil and lid, then steam for a further 15 minutes over low heat. Turn off the heat and leave as is for about 15 minutes.
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Remove the meat from the bowl and drain the hot water from the pot. Transfer the pork, long onion and garlic into a storage-use plastic bag. Add the remaining broth and the mirin into the pot, and boil down to half-volume for about 5 minutes to create the sauce.
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Pour the sauce into the storage-use plastic bag (7), remove any air and close the bag tightly. Set aside to allow to cool and soak in flavor. Thinly slice up the pork, arrange on plates and garnish with the ultra-fine long onion strips, cilantro leaves, cucumber and mustard paste. Pour on the sauce before serving. The pork can be stored in a refrigerator for up to 1 week.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.
- Recipe Kazue Takayama
- Styling Takako Shinozaki
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