Ingredients with Measurements:
- 1 lb. pork loin, sliced into thin pieces
- 2 tbsp. vegetable oil
- 2 tbsp. umeboshi paste
- 1 tbsp. grated ginger
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. cornstarch
- 1/4 cup water
- 1/4 cup sliced scallions
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the umeboshi paste, grated ginger, soy sauce, rice vinegar, and honey. Mix well.
2. Add the sliced pork to the bowl and toss to coat the meat with the marinade. Let it sit for at least 30 minutes.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat.
4. Add the marinated pork to the skillet and cook for 5-7 minutes, stirring occasionally, until the meat is browned and cooked through.
5. In a small bowl, whisk together the cornstarch and water until smooth.
6. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
7. Add the sliced scallions to the skillet and stir to combine.
8. Serve the Umeboshi-Ginger Pork hot with rice or noodles.
- Time:
Preparation time: 35 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 13g
- Protein: 30g
Substitutions for ingredients:
- Pork loin can be substituted with chicken breast or tofu.
- Umeboshi paste can be substituted with miso paste or hoisin sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced vegetables such as bell peppers or carrots to the skillet for a more colorful dish.
- Use different types of meat such as beef or shrimp.
- Add a spicy kick by adding red pepper flakes or sriracha sauce.
Tips and tricks:
- Slice the pork thinly to ensure even cooking.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a non-stick skillet to prevent the meat from sticking to the pan.
Storage instructions:
- Store any leftover Umeboshi-Ginger Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Umeboshi-Ginger Pork in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Umeboshi-Ginger Pork in a bowl with rice or noodles and garnish with sliced scallions.
Garnishes:
- Sliced scallions
Pairings:
- Serve the Umeboshi-Ginger Pork with steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the meat is sticking to the pan, add a little more oil to the skillet.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Umeboshi is a traditional Japanese pickled plum that is commonly used in Japanese cuisine.
Flavor profiles:
- The Umeboshi-Ginger Pork has a sweet and savory flavor with a tangy kick from the umeboshi paste.
Serving suggestions:
- Serve the Umeboshi-Ginger Pork as a main dish for dinner or lunch.
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Region: Japanese