|I bought the okra only because it looked so fresh, green, juicy, and I recalled how much I loved it last spring. It is an odd vegetable with its unusual sparkly slimy texture. In fact, if overcooked, it can be more slimy than bright. I came home from the grocery store and found some pork loin in the freezer, and being the efficient sort of person I am (also not wanting to go back to the store) I googled “pork and okra.” My adaptation of this recipe from Eri has more sauce than the recipe I’d made previously and turned out to be a very lovely dinner.
Pork Fried with Ginger
serves 3 to 4
- 12 to 14 oz. (300-400 grams) of thinly sliced pork usually available as thin slices in Asian grocery stores, though I just jullienned some pork loin chops
- a Tablespoon or two of neutral cooking oil for frying
- 2 Tablespoons of sake
- 2 Tablespoons of mirin (Japanese sweet rice wine for cooking)
- 2 Tablespoons of soy sauce
- 2 Tablespoons (10 grams) of grated ginger (I squeezed out the juice rather than using the ginger fibers)
- 1 package okra, rubbed with salt, blanched and sliced diagonally
- 2 small sweet red and yellow peppers, coarsely chopped
- 3 to 4 cloves of garlic, finely grated
- 3 to 4 green onions, sliced for garnish
Mix up the marinade-sauce. Pour some over the sliced pork and let it sit for 10 to 15 minutes.
Meanwhile, fry the peppers and garlic. When fragrant, remove and reserve.
Shake off the marinade and sear the pork over high heat. Don’t let it cook through: this takes seconds! Remove from pan and reserve. Note: the sauce will leave a lot of delicious frond on the bottom of your pan.
Deglaze the pan with a bit of water, scraping to incorporate the caramelized sauce. Add the marinade from the meat and the sauce. Turn heat down, and warm the meat, pepper-garlic mixture, and the okra slices.
Serve over rice, spoon extra sauce over, and garnish with green onions.