A recipe inspired from Asia and europe with amazing results

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 600 g of lean pork fillets (secreto ibérico)
  • 1 sheet of Nori seaweed

For the ginger sauce:

  • 4 tablespoons of soya sauce
  • 4 tablespoons of sake (or rice wine)
  • 2 tablespoon of sugar
  • 1 tablespoon of chopped garlic (optional)
  • 1 tablespoon of chopped ginger
  • For the Shiitake mushrooms
  • 8 Dried Shiitake mushrooms
  • 1 ½ tablespoons of sake
  • 2 or 3 tablespoons of sugar
  • 2 tablespoons of soy sauce
  • Salt
Preparation
    1. Allow the mushrooms to soak in cold water for 20 minutes.  Drain and reserve the liquid.  Remove and discard the stalks and put the heads in a pan with the reserved liquid and top up with water if necessary.  Add the sake and bring to the boil.  Simmer over a low heat for about 10 minutes with the pan half covered.  Add the sugar and cook for another 5 minutes.  Then add the soy sauce and cook until all the liquid has evaporated. Salt to taste, then, allow too cool.
    2. Ginger sauce:  Place all the ingredients in a saucepan and bring to the boil then allow to simmer and thicken.  Remove from the heat and cool.
    3. Just before serving heat up a nonstick skillet with a small amount of oil (as the meat contains a lot of fat). Put the meat into the pan and cook until it is slightly golden on the outside and pink and juicy on the inside.
    4. Take the meat off the heat and allow it to rest for a few minutes, then, thinly slice.
    5. Serve on a plate accompanied by a few mushrooms and the ginger sauce.   Garnish with the Nori seaweed cut into thin strips.

      Additional information

      People :

      4

      Preparation time :

      45 min

      Difficulty:

      Easy