Ginger pork perfected
I have been trying to master the art of perfect ginger pork and I think it has finally arrived.
Fry some thin (5mm) slices of pork in a fry pan for a minute. Shake together about half a cup of sake, with a fine grated knob of ginger and pour over the pork. When that has all but disappeared in the heat, drop in about a quarter of a cup of mirin and then a dash of soy. I’m sure I can still improve on this last effort so I will keep trying. Maybe I should fine tune the timing? I look forward to eating the results of my experiments.
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