Grilled pork and pineapple with pickled ginger
This is a unique pork shogayaki dish that combines the sweetness of pineapple with the crunchy texture of pickled fukujin. Coating the pork with flour before grilling will help the sauce stick to it better. Be careful not to use potato starch instead of flour, as it will end up being too mushy
How to make it
1
Separate the Fukujin pickles into the filling and the broth, and finely chop the filling. Grate the ginger and pineapple separately
2
Cut the pork loin and pork belly into bite-sized pieces. They will shrink when cooked, so it's best to cut them into pieces about 6 cm wide. Coat the cut pork evenly with flour
3
Heat a frying pan over high heat and add salad oil. Add the pork and stir-fry while breaking it up with chopsticks until it is slightly pink, then add the sauce mixture (A) and mix
4
Add the chopped pickled fukujin, mix quickly and remove from heat
5
Place shredded cabbage on a plate and top with [4]
Ingredientsfor 3 people
-
- pork loin. Uses thinly sliced
- 100g
-
- pork belly is used.
- 100g
-
- Fukujin pickles
- 70g
-
- flour
- Appropriate amount
-
- Salad oil
- 1 tablespoon
-
[A]
- Grated ginger
- 25g
-
- pineapple Grated
- 2 tbsp
-
- sugar
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- the pickling liquid from the Fukujin mushrooms Only
- 1.5 tbsp
-
- shredded cabbage
- Appropriate amount
[PR]
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