Monday, 9 April 2007

Ginger Pork - しょうが豚

Last week Kat posted the revelation that you can peel ginger by scraping it with a spoon. I've always wondered just how I was meant to remove the skin without wasting most of the insides, and the joy of this nifty discovery prompted me to go out and made her ginger pork. You can find the recipe here.

Ginger Pork しょうが豚


Yum! It had just the right level of ginger twang for me and was incredibly tender and juicy. I'd never marinated the Japanese super-thin sliced pork or beef before, and oh what a difference it made. This will definitely be going on the quick-and-easy weeknight rotation.

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