Pan Fried Pork with Ginger

We’re keeping it Japanese tonight with yet another recipe from Kimiko Barber’s Cook Japanese at Home. This time it’s a pork dish with lots of cruciferous vegetables.

I got things a bit mixed up though when it came to timing. I decided to cook the with a side of rice, and I’d forgotten how long it can take to make rice “properly” – first washing it, then leaving it to stand for 10 minutes, then putting it on the hob in cold water and brining it to the boil for 10 minutes, and then leaving to stand (lid clamped on!) for 20 to 30 minutes.

This threw out the rest of my timings… I started the vegetables too soon. They were supposed to be steamed, a key fact I missed from the recipe, so I boiled them instead. But they were cooked too soon, so I had to keep them warm in the oven. I also probably left the pork in the sauce (equal parts mirin, soy and sake plus some grated ginger) for too long…

…but none of that really matters because it all came together in the end and tasted great! I was a bit worried that there was too much veg, but that wasn’t the case at all. The rice worked really well with it, and the sauce was really delicious. My only hesitation is that this isn’t what I would call a “japanese” meal… but that’s probably just my own narrow stereotypes coming into play. Either way, we had a great meal for dinner!