Maiale saltato allo zenzero alla giapponese

Ingredienti

• 2 pounds pork butt or pork shoulder, (very thinly sliced (about 1/8th inch thick) across the grain)
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 2 tablespoons fresh ginger, (grated or very finely chopped)
• 3 tablespoons vegetable oil
• 1/2 pound sugar snap peas ((or snow peas))
• 1 tablespoon toasted sesame seeds, (for garnish)
• green onions, (thinly sliced, for garnish)

Preparazione

1. 1

   Add the low-sodium soy sauce, dark soy sauce, mirin, sake, ginger, and oil to a shallow bowl. Whisk to combine.

2. 2

   Transfer the thinly sliced pork to the marinade and toss to coat well. Cover the bowl tightly and refrigerate for a minimum of one hour. Pork can be left to marinate for 12-18 hours.

3. 3

   When ready to cook, transfer the pork and all of the marinade juices in the bowl to a large skillet which has been preheated over medium-high heat. Cook the pork, turning often, for 5-7 minutes or until the pork starts to brown and caramelize slightly.

4. 4

   In the meantime, wash the peas and pat them dry.

5. 5

   When the pork is ready, add the peas to the skillet. Stir and cook for 2 minutes.

6. 6

   Plate over steamed rice and garnish with thinly sliced green onions and toasted sesame seeds.