Asian Pulled Pork

pulled porkI developed this recipe from the idea of a pulled pork with Asian flavors, and adjusted my recipe until I was happy with it. This pork takes a long time to cook, so it must be done on a day when you’ll be at home; or it would certainly do well in a slow-cooker, though I haven’t tried that yet. I always use pork loin, as it is a relatively cheap cut of meat in Japan, but I think any cut would do as long as it’s not too fatty..

Ingredients
300g (10oz) pork loin
salt and pepper
1 tsp each canola and sesame oils
1/2 onion, sliced very thinly
1/2 tsp grated fresh ginger
1/2 tsp finely minced garlic
360mL (1-1/2 cups) green tea (I normally put a teabag in my measuring cup, fill it with hot water, and steep for a few minutes.)
1 tbsp mirin
2 tbsp soy sauce
2 tbsp sake
1/4 cup brown sugar (if you prefer your pork less sweet, use half this amount)
1 tsp rice vinegar

Instructions

Season the pork loin with salt and pepper on all sides. Heat the oils in a saucepan over medium-high heat. Place the pork loin carefully into the pan and sear, turning it carefully until it is browned on all sides.

Add all the remaining ingredients, cover, and simmer on very low heat for at least 3 hours. If too much liquid evaporates during cooking, add some water. By the end, most of the liquid should be gone.

When ready to serve, cook uncovered on high heat for a few minutes. The pork can also be refrigerated after the 3 hour cooking time and then reheated on the stove on medium-high heat.

You can eat the pork however you like – add it to a salad, on top of rice with some veggies, or in a wrap – our favorite. I’ll write another time about how we make our pork wraps.

Sesame Coleslaw

sesame coleslaw2I made up this quick Asian-flavored coleslaw to be a cool and crunchy condiment. We often eat it with my pulled pork recipe.

Ingredients
150g thinly shredded cabbage (or coleslaw mix; in Japan I use sengiri cabbage)
2 green onions (konegi), sliced
1/4 cup mayonnaise
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp rice vinegar
1 tbsp toasted sesame seeds
salt and pepper to taste

Instructions

Mix mayonnaise, sesame oil, sugar, vinegar, and sesame seeds.

Add the cabbage and green onions, and mix well. It may seem like there isn’t enough dressing, but keep mixing and it may be enough. If it really is too dry, add a little more mayonnaise at a time.

Add salt and pepper to taste.

Bulgogi (Korean Barbequed Beef)

bulgogiI learned to make this dish during college, and still love to make it now. Bulgogi is a famous Korean dish that has a sweet sesame and soy flavor.

Ingredients
1 lb (450g) beef, sliced as thinly as possible
1 kiwi
1 medium onion
1/4 cup sugar, divided
2 cloves garlic, minced
3 tbsp sesame oil
2 tbsp sake (or rice wine)
1/4 cup soy sauce
1 tbsp rice vinegar
5 – 6 green onions, cut into 2″ pieces

Instructions

Spread beef slices in thin layers and sprinkle with 2 tbsp sugar. Allow to sit for 15 – 20 minutes.

Meanwhile, peel the kiwi and onion and blend them in a food processor until smooth. In a small bowl, mix garlic, soy sauce, sesame oil, sake, remaining 2 tbsp sugar, and rice vinegar.

Add the two mixtures and the green onions to the meat and mix well. Marinate for at least 4 hours, or overnight.

When ready to cook, remove meat and green onions from the marinade and cook on a hot grill or in a frying pan. It should cook very quickly, in just a moment or two.

Serve with rice, or in a lettuce wrap!

Sesame Chicken Pasta Salad

This pasta salad has a really nice Asian flavor, and is really delicious hot, warm, or cold! Original recipe is from allrecipes.com, but I’ve adjusted it to be more healthy (less chicken, more veggies, and less oil).

Japan Note: Bow-tie shaped pasta is not very easily found in my area (though I have found it at an import store). I have substituted rotini or ziti shapes with success. Though spaghetti is definitely the most common Western-style pasta here, I’m not sure how well it would work in this recipe.

Ingredients
1/4 cup sesame seeds
16oz (454g) bow-tie pasta
1/4 cup (60mL) vegetable oil
1/3 cup (80mL) soy sauce
1/3 cup (80mL) rice vinegar
1 tsp sesame oil
3 tbsp sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
2 cups shredded, cooked chicken
1/3 cup chopped green onion
1-2 cups steamed veggies, cut into bite-size pieces (I like snow peas, broccoli, and carrots)

Instructions

Spread sesame seeds in a dry pan and toast on low heat until fragrant. Be careful not to let them burn.

Cook pasta as directed on package and drain.

Whisk together oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, and pepper together and pour over pasta. Mix in chicken, green onion, and veggies. Sprinkle with sesame seeds.

This pasta salad is good hot or at room temperature. If you can give it a little time to marinate, it’s even better, as the pasta soaks up more of the dressing.