- For the pork :)
- 2 tbsp Light olive oil/vegetable oil for frying the pork for frying the pork
- 500 g Taste the difference freedom food pork fillet thinly sliced
- 1 Large knob of ginger 2tbsp approx peeled and grated,
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Sake or dry Sherry
- 6 Spring onions sliced into thin strips and fried in oil until crisp for garnish
- Toasted sesame seeds for garnish
- For the pickled vegetables:)
- 1/2 Head of a small white cabbage sliced as thinly as possible
- 1 carrot peeled sliced into ribbons using a vegetable peeler
- 1 courgette sliced into ribbons using a vegetable peeler
- 1 tsp Salt
- 2 tbsp Apple vinegar or rice wine vinegar
- 1 tsp Caster sugar
- 1 Red chilli finely chopped
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For the pork:)
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Place the thinly sliced pork, grated ginger, soy sauce, Mirin, Sake/dry Sherry into a bowl to marinade for about 15 minutes,
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Heat the oil in a large frying pan and fry the pork (medium to high heat) in 2 batches to prevent the meat from stewing,
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This will only take about 3 minutes per batch of pork,
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Next pour in the marinade and add the first batch of pork to the pan so the meat can absorb the flavours of the marinade, turn the heat off after a minute and let the pork rest for a couple of minutes,
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For the pickled vegetables :)
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Put the cabbage, carrot and courgette into a large mixing bowl and sprinkle on the salt then mix it through with your hands to coat all of the vegetables,
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Leave the mixture to release it's liquid, this will take up to 30 minutes so you might want to do this in advance,
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After 30 minutes put the vegetables into a colander and rinse off the salt thoroughly and leave the mixture to drain over a large bowl for a few minutes,
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Mix the vinegar, sugar and chilli (if using) and set aside,
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After a few minutes take the vegetables and squeeze all of the liquid out using your hands, a little bit at a time then place into a serving bowl,
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Pour the vinegar mixture over the vegetables then mix well. If you like you can add in a pinch more sugar or a splash more vinegar at this stage to balance the sweet sour flavours
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To serve:)
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Serve the pork with a garnish of crispy fried spring onions, toasted sesame seeds, the pickled vegetables and some jasmine/sticky rice for a delicious, healthy satisfying meal!
Cooks tip:
The pickled vegetables can be made the day before which will allow you to put together this meal in less than 30 minutes. Alternatively you could serve it with a simple stir fry of cabbage or maybe some broccoli stir fried with lots of garlic.