Ginger Pork
I recently became a huge fan of ground pork! One of the most overlooked options at your local butcher. Of course, I use it when making my Italian meatballs and bolognese, but it is this fragrant and delicious Asian inspired preparation that I’ve fallen in love with! The key to the whole dish is the fresh ginger. I like to buy a nice big hand of ginger at a time. It makes all the difference in Asian dishes. When ginger is paired with garlic your dishes become vibrant and aromatic. I will dice up some scallions with the ground pork in a sauté pan over medium heat. I’ll add some soy, mirin, rice wine vinegar, lime juice and garlic and lots of ginger. Let it all cook down and your kitchen will smell like you’re watching through the streets of Seoul!. I love to pair this dish with my cilantro lime rice and some sautéed zucchini or snap peas.
Ginger Pork
Prep time 10 mins
Cook time 15 mins
What you’re going to need:
1 lb ground pork
2 cloves minced garlic
1 Tbsp. minced ginger
1 Tbsp. soy sauce
1 Tbsp. mirin
1/2 Tbsp. rice wine vinegar
Juice of 1 lime
1/2 Tbsp. sesame oil
1/2 Tbsp. olive oil
1/2 tsp. salt and pepper
1/2 cup scallions sliced
This is going to be good!
Start cooking!
Step 1 Heat a nonstick sauté pan on medium-high heat. Add the sesame oil and olive oil. I like to do a mix to not overpower the dish with the sesame flavor. Then add the pork and start to cook it down. Add in the diced white parts of the scallions. These provide great flavor to the pork and cook down to nothing.
Step 2 After cooking the pork 8 minutes, add in the minced garlic and the ginger. Keep mixing to make sure the garlic and ginger do not burn. Add in the soy, mirin, rice wine vinegar. Give it a taste once mixed through. This is where your particular tastes and palate come into play. I typically find myself adding more mirin or rice wine to give it some more tang!
Step 3 Remove from heat, squeezing in your lime juice juice and mix thoroughly. Top with the green diced scallions and enjoy!
Learn how to make my Cilantro Lime Rice here
