Stir-fried Pork and Edamame with Myoga

Umami-rich crispy pork soaked in the exquisite taste of myoga ginger!

Stir-fried Pork and Edamame with Myoga
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Easy

Pork

Quick

470kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 6 myoga ginger
    Note

    The young flower buds of a type of ginger with a distinct fragrance that stimulates the appetite. Often used as a condiment.

  • 200 g pork belly (thinly sliced)
  • 80 g edamame beans (boiled and shelled)
  • A pinch of Chinese chili oil
    Note

    Seasoning originally from China. Chili pepper cooked in vegetable oil to extract the spiciness.

  • 1 tsp vegetable oil
  • A pinch of salt
  • A pinch of pepper

Directions

1

Cut each myoga ginger into four spears along its length. Remove the thin skin from the edamame beans.

2

Cut the pork belly into easy-to-eat pieces. Preheat a frying pan with 1 tsp of vegetable oil over medium. Add the cut pork, season with a small amount of salt and pepper, then fry for 3-4 min until crispy.

Advice

Make sure to draw out enough fat from the pork so it becomes the base umami flavor for this dish.

3

Add the myoga ginger and stir-fry until softened.

Advice

Let the myoga absorb the pork fat while stir-frying.

4

Add the edamame beans and season with salt and pepper. Add the chili oil as a finishing touch, then briefly stir-fry.