I kept out the smaller bits from Pork Prep, so time to use that. When I sorted and stored it a couple days ago I marinated the pork so lets roll back a bit.
I sorted the pork into portions that were comprised of 1/4 pound portions of roughly equal sized pieces. Froze the larger ones, leaving the portion of the smallest pieces out. The usual Asian players, garlic, ginger, soy sauce, ponzu, sesame oil, & fish sauce.
Chop a couple small garlic cloves, into the container with the pork pieces.
Fresh ginger is so important to most Asian style foods. I buy fresh and store it in the freezer, peeling and grating as needed. I look for a more long and narrow root. I have found it is easier to work with in small bits than the more knobby or branched roots. Using a spoon edge to scrape away the tough skin, then grate directly over the pork.
A tablespoon each fish sauce and soy sauce or ponzu – ponzu is a soy sauce that has a bit of citrus tanginess and sweetness. About 1/2 that of toasted sesame oil. Toss that all together and let sit for at least one day, up to three.
Be very careful with toasted sesame oil. There is plain sesame oil which is light enough to use for a cooking oil and barely has any flavor. Toasted sesame oil is quite strong, it can overtake a dish. Usually the toasted is in the Asian section of the market in a very small bottle, it may not even say “toasted” or “roasted” on it. Give it a taste before you add too much.
Once the pork has marinated for a day or three bring it out and gather some veggies. I used green onion, garlic, broccoli crowns, celery, a mini-pepper & yellow squash. Some ramen noodles, and corn starch.
Separate the white and light green parts of the green onions from the dark green. Reserve the dark green parts for garnish. Slice the lighter parts diagonally.
Halve a pepper (two if small), scoop out the seeds and ribs with a spoon. Slice lengthways, then cut across the lengths.
Remove the florets from a stalk of broccoli. Reserve the stem back to the fridge – we aren’t done with this yet. Just for now. Cut the narrow part of the yellow squash and cut diagonally. Slice the celery diagonally also, reserving the leaves with the green parts of the onion.
Just small amount of each vegetable, yet all together makes quite a hearty meal when all combined.
Sprinkle two teaspoons cornstarch over the marinated pork. This will absorb some of the marinade, help the port to brown, and later thicken the sauce.
Heat a neutral oil such as canola over medium high heat, adding just a few drops of toasted sesame oil once it is shimmering. Add the pork to the hot pan in a single layer. It should be sizzling.
Brown the pork on the outside. Just getting some color on it.
Bring a small pot of water to a boil and drop in a serving of ramen. Check the package, some are one serving, some are two. If two you can see where they are folded, you can break it in half and save the rest for later.
Stir the veggies into the pork, and any marinade left in the pork container, add a dash of soy sauce and fish sauce. The sauce will thicken quickly, very quickly.
Here is where we borrow from our Italian friends, and use the starchy pasta water to thin and smooth out the sauce.
Place the noodles into a bowl.
Top with the pork, veggies, and sauce. Dice the reserved green onion, and celery leaves.
Top with the the celery and onions, and a sprinkle of sesame seed. Big bowl of yummy!
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
