I absolutely adore fresh ginger, and so do the Japanese, who use it in so many ways. Here its pungent aroma and flavor make this pork dish particularly appealing. Serve the dish with hot white rice, a clear soup and assorted sharp pickles or a green salad. Any leftover meat makes fine sandwich fillings, especially when accompanied by crisp lettuce leaves or cucumber slices.
Slice the meat bacon-thin (partially freezing the pork makes slicing easier). Make a marinade from the ginger, rice wine and soy sauce, and add the pork slices, one at a time to make sure they are evenly coated. Marinate the meat, turning occasionally, for 10–15 minutes.
Wash and pat dry the snow peas and string them if necessary. Or cut the cabbage across the stalks, into
Heat the oil in a heavy cast-iron skillet and, separating the slices, sear the pork over medium heat in
Return the pork all at once to the skillet, with whatever marinade and juices remain from the first searing. Sauté the pork over high heat, turning frequently, until it is well cooked and glazed (about 2–3 minutes). Serve the pork with the vegetables, either warm or at room temperature.
Note: After cooking, the skillet will look discouragingly encrusted with marinade. Just soak it immediately after using for at least 10 minutes before scrubbing it clean.
© 1986 Elizabeth Andoh. All rights reserved.