Crispy Thinly Sliced Pork with Japanese Leeks and Salty Sauce

Name: How to cook Crispy Thinly Sliced Pork with Japanese Leeks and Salty Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Crispy Thinly Sliced Pork with Japanese Leeks and Salty Sauce

Our family loves leek-salt sauce with yakiniku (grill or griddle cooked meat) than soy sauce based sauce. The leek-salt sauce they serve at yakiniku restaurant we frequent is so delicious, and seemed easy to recreate, so I tried making it myself. It goes well with chicken karaage (deep fried chicken), so I tried it with thinly sliced pork that was on sale. I also recommend it with crispy chicken skin.

Ingredient

Food ration :

4 servings

250 grams

Thinly sliced pork (belly or loin)

1/2 tsp

● Grated garlic

1 tbsp

● Sake

1 tbsp

● Mirin

1 tbsp

● Soy sauce

1 pinch

● Salt

1 pinch

● Ground pepper

the same amount of each, enough to coat the meat Rice flour + katakuriko (mixed together)

stalk; 3 to 5 stalks if using scallions Japanese leeks (scallions are OK too)

1 tsp

▼ Grated ginger

1/2 tsp

▼ Salt

1 pinch

▼ Ground pepper

2 tbsp

Sesame oil

Cooking instructions

* Step 1

Marinate the meat with ● ingredients. Massage the meat gently to speed up the process.

* Step 2

Mix the rice flour and katakuriko and coat the meat. Shake off the excess, and deep fry in 170°C to 180°C until crispy. Don't fry for too long.

* Step 3

If you over fry the pork, it will become brittle like crackers. As the slices are very thin, they meat will cook quickly in hot oil.

* Step 4

Finely chop the leek or scallions and submerge in water. Drain and dry. Mix the ▼ ingredients together with the leek or scallions.

* Step 5

Heat up the sesame oil in a thick bottomed small pan. When it starts to bubble, turn off the heat.

* Step 6

Put the chopped leek or scallions mixed with the ▼ ingredients in a heatproof bowl, and pour the hot oil. It will sizzle. Mix well, taking care not to burn yourself.