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TONTEKI
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INGREDIENTS
•2 cloves garlic
•5 to 6 leaves cabbage
•4 Tbs Japanese Worcestershire sauce (below)
•1 Tbs shoyu (Japanese soya sauce)
•1 Tbs sake
•2 Tbs mirin
•2 Tbs ketchup
•One 250g to 300g pork shoulder block (below)
•1/4 tsp salt
•Freshly ground black pepper
•1 Tbs cooking oil
•2 cherry tomatoes
METHOD
1. Peel the garlic and slice thinly.
2. Rinse the cabbage under running water, pat dry, stack the leaves, roll them up and slice thinly crosswise. Set aside.
3. In a small measuring jug, combine the Japanese Worcestershire sauce, shoyu, sake, mirin and ketchup. Stir to combine.
4. Rinse the pork under running water, pat very dry with paper towels. Rub with the salt and pepper.
5. Pour the oil into a frying pan with a cover and set it over medium heat. Drop in a sliver of garlic and when it sizzles, add the rest of the garlic. Fry until the slices turn a light golden brown. Do not let the garlic brown too much. Remove with chopsticks onto a plate lined with a paper towel.
6. Pour out and discard the oil in the pan. Place the pork in the pan, keep the heat at medium and sear for three minutes. Flip it over and cook another three minutes. Hold the pan cover in one hand and the jug of sauce in the other - pour the sauce into the pan and immediately clap on the cover. Turn the heat down to medium low. Let cook three minutes. Flip the pork over and cook another three minutes, four if using a thicker piece of meat.
7. Remove the pork from the pan and place on a cutting board. If the sauce is runny, continue to cook it, uncovered, until it reduces enough to coat the back of a spoon. If it is already thick and glossy, turn off the heat.
8. Slice the pork and place it on a serving plate. Spoon the sauce over it and scatter the garlic chips on the meat. Place the cherry tomatoes, sliced in half, and cabbage on the plate. Serve immediately.
Serves two with rice