Meats Recipes - Pork Teryaki with Crispy Greens and Rice

  
 

Meats Recipes - Pork Teryaki with Crispy Greens and Rice

Ingredients                        

  • 750 g/1 1/2 lb pork fillet, cut into very thin slices

  • 5 ml/1 tsp grated fresh root ginger

  • 1 onion, finely chopped

  • 60 ml/4 tbsp light soy sauce

  • 45 ml/3 tbsp caster (superfine) sugar

  • 45 ml/3 tbsp dry sherry

  • 225 g/8 oz/1 cup Japanese or Thai fragrant rice

  • 450 g/1lb/4 cups spring greens (spring cabbage), shredded

  • Oil for deep-frying

  • Coarse sea salt

Method:

  1. Put the pork in a bowl. Add the ginger, onion, soy sauce, sugar and sherry. Toss well, then leave to marinate for 1 hour.

  2. Meanwhile, steam or boil the rice in plenty of salted water until just tender. Drain in a colander, cover with a clean cloth and keep warm.

  3. Wash and dry the greens on kitchen paper. Place in a frying basket (in two batches if necessary) and deep-fry in hot oil until crisp.

  4. Drain on kitchen paper and toss in a little sea salt. Thread the meat on to 4 skewers. Grill (broil) for 3 minutes on each side, basting with the marinade.

  5. Serve on the rice with the crispy greens.