Gingery Seared Pork
- 12 – 14 ounces boneless pork loin, in a single piece
- 2 teaspoons ginger juice*
- 2 Tablespoons saki
- 1 1/2 Tablespoons soy sauce
- 3 bell peppers** (green, yellow, red) (red, orange, yellow)
- about 2 Tablespoons vegetable oil
•••Partially freeze the pork to make it easier to cut. Slice as thin as you can—about 12 to 15 slices.
In a small bowl, stir together the ginger juice and saki. Dip each slice of meat into the liquid, making sure both sides make contact with the marinade. Arrange the slices in a dish and pour the remaining marinade over. Cover and refrigerate for 20 minutes to 1 day. Add soy sauce 10 to 15 minutes before cooking. (Shoyu can make meat tough by drawing out water.)
*Note: to get ginger juice, I use a fine microplane to grate peeled ginger over a sheet of plastic wrap. Gather the corners of the plastic into a pouch and prick a few small holes in the bottom. When you squeeze the pouch, ginger juice will dribble out, leaving the tough fibers behind!
**Note: I don’t like pepper skins, so I peeled them. I quartered the peppers and placed them skin-side up on a foil lined cookie pan and put them under the broiler until the skins blistered. I pulled the pan out and turned the peppers skin side down to cool. The pesky skins pulled right off! I then sliced each quarter in half.
•••The pork and peppers are cooked in two consecutive stages: an initial sear over high heat, and a second glazing over medium heat.
•••Put a spoonful of oil into a hot cast iron skillet. When it’s hot, place a few slices of pork into the pan to sizzle for about 30 seconds (the meat will just begin to change color) then flip to sear the other side. Work in batches, reserving the finished slices on a plate.
•••Add some oil to the hot pan, and sear the peppers. You can see from my pictures that I was not aggressive with this step! Remove to a plate.
•••Return the pork to the pan, all at once with the accumulated juices. Saute over high heat, turning slices several times, for about 2 minutes, untill all the surfaces are well glazed and slightly browned.
•••Return the peppers to the skillet for about 30 seconds. Pour about 2 Tablespoons of water into the pan to deglaze. Cover the skillet and turn off the heat. The pork and peppers will continue to cook for a few moments.
Serve hot with rice and miso soup. Or serve as a donburi—over rice in a bowl, using the peppers as a garnish. Or make sandwiches!