Ginger Pork And Kasha Recipes

PORK SHOGAYAKI (GINGER PORK)

Steps:

• (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
• Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
• Mix ginger sauce ingredients in a bowl.
• Heat oil in a non-stick (preferred) frypan over medium high heat.
• Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
• Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
• Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
• Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
• Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

GINGER PORK

Steps:

• Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
• In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

JAPANESE GINGER PORK

Steps:

• In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
• Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

PORK GYOZA WITH GINGER DIPPING SAUCE

Steps:

• For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
• For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
• To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
• To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.

GINGER PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

GINGER GROUND PORK

Steps:

• Heat oil in wok.
• Add first 3 ingredients till fragrant.
• Add ground pork; cook till no pink.
• Add yellow onion cook about 2 minutes.
• Add green onions; cook another 2 minutes.
• Add cilantro and fish sauce; cook 1 more minute.
• When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
• Serve with jasmine rice.

SOY-AND-GINGER-MARINATED PORK CHOPS

Steps:

• Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

QUICK GINGER PORK

Steps:

• In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.

GINGER PORK AND KASHA

Steps:

• In large bowl, mix teriyaki sauce, gingerroot and garlic. Stir in pork. Cover; refrigerate 20 to 30 minutes to marinate.
• Meanwhile, in small bowl, mix kasha and egg white. In 8-inch skillet, cook kasha mixture over medium-high heat, stirring constantly, until kernels separate and dry. Transfer kasha to medium bowl. Pour 1 cup boiling water over kasha; let stand 10 to 15 minutes or until liquid is absorbed.
• Remove pork from marinade; reserve marinade. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes, stirring frequently, until no longer pink. Stir in carrots. Cover; cook 2 to 3 minutes or until carrots are crisp-tender. Stir in bell pepper. Cook 2 to 3 minutes, stirring frequently, until bell pepper is crisp-tender.
• In small bowl, mix reserved marinade, 1/2 cup water and the cornstarch; stir into pork mixture. Heat to boiling. Boil 1 minute, stirring frequently. Stir in kasha; cook until thoroughly heated.

GINGER PORK (SHOGAYAKI)

Steps:

• Grate ginger and press to extract 2 Tb of juice. Mix all sauce ingredients in a small bowl and set aside.
• Sprinkle pork evenly with salt.
• Heat the oil in a frying pan over high heat and saute the pork slices on one side until each is a light brown color. Then turn and saute on the other side to the same light brown color.
• Once all the meat is lightly browned, add the onions.
• When the onions become transparent, add the sauce and mix.
• Continue to cook the meat, onions, and sauce on medium to high heat until the sauce thickens. Once the sauce thickens and is evenly mixed with the pork and onion, the dish is ready.
• Serve on a plate with your favorite side vegetable, such as steamed broccoli or fresh tomatoes.