Okinawa Pork Ears In Sesame Sauce Mimigar Gomaae Recipes

OKINAWA DEEP-FRIED PORK EARS (MIMIGAR KARAAGE)

Steps:

• Bring water in a pot to boil. Once the water boils, put the pork ears in the pot then boil it for a minute. Take the pork ears from the boiling water and use a strainer to drain.
• Grate about a teaspoon of ginger then squeeze it to get the juice. You will need about 1/4 teaspoon of ginger juice.
• In a small bowl, combine the ginger juice, awamori, soy sauce, salt, pepper and sesame oil then mix well until well combined.
• In a large bowl, toss the pork ears and the seasoning mixture. Mix to combine well then marinate for 15 minutes.
• After marinating, place the pork ears in a strainer to remove excess liquid. While waiting for the ears to drain, you can shred the red cabbage.
• After draining the pork ears, put it back in a bowl and add cornstarch then mix to coat the pork ears.
• Heat oil in a pan until it reaches 170 degrees Celsius. Your oil reached the desired deep frying temperature when it starts to bubble almost immediately when you try to dip the end of a chopstick on the oil. Once it reaches the desired temperature, reduce the heat to low.
• Carefully put the coated pork ears into the oil then fry until the color becomes golden brown.
• Once the color changes, increase the heat to high then fry until the pork ears become crispy. Remove the pork ears then drain the excess oil.
• Serve the deep fried pork ears with the shredded cabbage.

OKINAWA PORK EARS IN SESAME SAUCE (MIMIGAR GOMAAE)

Steps:

• Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
• Grind the toasted sesame seeds with a mortar and pestle. For some texture, you can leave some sesame seeds unground.
• In a small bowl, combine the ground sesame seeds, sugar, soy sauce and vinegar then mix well.
• In a larger bowl, combine the drained pork ears and the sesame sauce. Mix well until the ingredients are well combined.
• Put on a serving plate then top with some more toasted sesame seeds before serving.

OKINAWA SHOYU PORK

Steps:

• Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
• Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
• Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

OKINAWA SOMEN WITH SALTED PORK AND KIMCHI

Steps:

• Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper.
• Chop the garlic chives into small pieces then slice the cucumber into thin strips.
• Slice the salted pork into thin pieces.
• Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking.
• Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.