When do you really need some home-comfort food? When you are flying!
If you have flown anywhere in this century, you know that food in sardine-class, if you are lucky, is a tiny bag of flavorless pretzles. My solution was to bring something I knew would taste good. (This recipe is also great for a quick, easy, and spicy meal at home.)
Something to make me forget the security (have you been wanded?), the hurry-up to wait (have you heard that you’re supposed to get to the airport 2 hours or more before your two hour flight?), the air pressure changes during take-offs and landings (my eardrums feel as though they will burst and I can’t hear for days!)…
Buta no Shogayaki is ginger-flavored pan-fried pork: thinly sliced pork loin, green onions and bean sprouts with ginger and soy sauce. This time I added 2 cloves of minced garlic and 1 teaspoon of toban jiang (Japanese chile bean sauce) to the marinade, and a little sugar to the the water to deglaze the pan. The recipe make 3 servings, so there was one for dinner, one for work-lunch, and one for traveling (which started the day frozen). Funny how you cannot take a bottle of plain water with you, but food spiced with garlic, chile bean sauce, and ginger is not too potent.
Naples, Florida Sunset
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2 thoughts on “Ginger-Flavored Pan-Fried Pork: a variation”
Have you ever heard of adding 7 Up or Sprite to your pork marinade? I know it can’t be a traditional Japanese thing, but I first learned the technique in sushi school. (We spent a few weeks learning to make Japanese dishes in the beginning until we learned proper knife techniques.) I thought it was a little bizarre since those sodas are American. But I will say that it makes the pork extremely tender and doesn’t seem to affect the flavor.
Interesting. I’ve heard of people cooking ham with Coka Cola.
Just using potato or corn starch acts as a tenderizer for chicken, beef, pork… Like velveting, but the extra heating step may or may not be used.