Stir-fried Pork and Edamame with Myoga
Umami-rich crispy pork soaked in the exquisite taste of myoga ginger!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Ingredients (Serves 2)
- 6 myoga gingerNote
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 oilNote
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
Cut each myoga ginger into four spears along its length. Remove the thin skin from the edamame beans.
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.
Make sure to draw out enough fat from the pork so it becomes the base umami flavor for this dish.
Add the myoga ginger and stir-fry until softened.
Let the myoga absorb the pork fat while stir-frying.
Add the edamame beans and season with salt and pepper. Add the chili oil as a finishing touch, then briefly stir-fry.