It is a little spicy, a little sweet and great with pork and veggies. My first try was close but too spicy.
This time around, Satoshi said it was good though he now says that Chaina's version is sweeter.
Kat's Spicy Pork & Veggies: serves 2
Here's the sauce I used:
1/2 onion, sliced thin
3 eringi, sliced
1/2 carrot, sliced thin
1/4 cabbage, cut into bite sized pieces
150 grams pork, thinly sliced
1 tablespoon sesame seed oil
Sauce: 3/4 teaspoon tobanjan (chili paste)
1/2 tablespoon sugar
1 tablespoon Japanese miso
1 tablespoon tenmenjan (Chinese miso)
2 tablespoons mirin (sweet rice wine)
2 tablespoons sake (rice wine)
2 tablespoons water
several shakes of Chinese 5-spice
Heat pan on medium w/oil
add pork, onion, carrot, eringi & cabbage
coat well with oil
when meat is browned, add sauce
Turn heat up to high and let liquid evaporate.
Serve with rice.
NOTES: I'm happy with this version, it isn't as sweet as Chaina's but it has just the right amount of heat and flavor.
I'm making this again.
10 comments:
I love a good pork dish and this looks really good!! Spicy and Sweet is a great combo!!
yay--you are getting closer. ;-) It's always fun to try to recreate favorite dishes.
Ohhhh looks yummy. I never knew there was such a thing as Chinese miso.
Thanks J-A, hope you like this :)
Thanks Deb in Hawaii, it is :)
Take care you two.
Kat
Thanks Jalna, I'm pretty sure most Asian countries have their own types of miso :)
Take care.
Kat
What's different about the Chinese miso? Would your recipe really taste different if you only used Japanese style miso? I didn't know there was a Chinese miso either -- so interesting!
I am sure you could use Japanese miso, Manju. I used Chinese miso because I wanted to re-create a chinese dish, thought it might give me a closer flavor.
Take care.
Kat
Bookmarked! It sounds delicious!
Some days I crave the Australian sweet and sour pork which most people thinks is awful.
hope you like it Su-Lin :)
more for you then Barbara :)
Take care you two.
Kat
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