Sweet and Sour Carrot with Ground Pork
Press the ground meat down in a thin, even layer throughout the frying-pan. This will help it cook through more quickly than it would in chunks, and help it to absorb the sweet and sour sauce well.
Photographed by HIDETOSHI HARA
Calorie count is per serving
Ingredients (Serves 2)
- 100 g carrots
- 100 g ground pork
- 2 tbsp rice vinegar
- 1 tbsp water
- 2 tsp sugar
- 1/2 tsp soy sauce
- 1/4 tsp salt
- 1 pinch of salt
- Pepper, a pinch
Place the ground pork in a bowl and add a pinch of salt and a small amount of pepper, then knead until sticky. Spread the pork mixture thinly onto a sheet of parchment paper. Preheat a frying pan over medium heat and place the sheet of parchment paper, then cover and cook over low heat for about 3 min.
Press the ground pork down with your hands to make it even, about 5 mm thick throughout. This will help it cook through more quickly.
Use a peeler to peel off just the thin outer layer of the carrots, then use the peeler to make long ribbons by "peeling" along the carrots' length. Spread the carrot ribbons out on a microwave-safe plate, then cover with plastic wrap and microwave at 600 W for 2 min.
Use the same peeler to make the ribbons as you do to peel the carrots. There is no need to switch to your knife, making it faster and more convenient for long, thin slices.
Mix together the ingredients for [A] and pour over the microwaved carrot ribbons. Briefly toss together, then transfer to a serving dish (including the liquid).
Pouring the sweet and sour sauce on the carrots while they're still hot will help them absorb the flavor of the sauce more quickly. If moisture has cooked out of the carrot ribbons, it can help to briefly strain them before pouring on the sweet and sour sauce.
When the bottom of the ground pork has browned, remove from the frying pan and break into 2-3 cm squares, and place on top of the carrot ribbons.
Steam-frying the ground pork in a covered frying pan lets you cook the pork through completely without turning it over.