Sesame Ginger Pork with Pickled Ginger and White Rice
I found pork cube steaks on sale at Kroger this week at such a great price that I couldn't pass them by. I've never cooked with the pork steaks before, but with the beef cube steaks I really love to make a Cuban dish called Bistec de Palomilla made with lime juice and lots of sauteed onions (I promise I'll share that one some time), but with the pork I felt like going in an Asian flavor direction. A few pantry staples later and we had a very tasty pork dish for dinner. When Chris saw the jar of pickled ginger on the counter, he wanted to know where the sushi was...I assured him it would taste good with what we were having, and it did. A romaine and cucumber salad dressed in a ginger vinaigrette was all we needed to complete this meal.
Sesame Ginger Pork
1 1/2 to 2 lbs. pork cube steak, or thin loin chops
1/4 cup soy sauce
1/4 cup dry sherry
3 cloves garlic, minced (1 tbs.)
1 tbs. garlic pasted (jarred)
1 tbs. sugar
2 tsp. dark sesame oil
1 tsp. crushed red pepper flakes
2 tbs. sesame seeds, toasted (in a dry pan)
1/2 bunch scallions, thinly sliced
cooked rice of choice
pickled ginger (optional, but it tasted really good with this)
Place the pork in a shallow dish (my cube steaks were too fragile for the usual ziplock bag). Mix the next 7 ingredients and pour over the pork, turning to coat completely. Refrigerate for at least one hour, turning occasionally (I wouldn't go more than 4).
Film a large nonstick skillet with a small amount of canola oil (or spray) and warm over medium high heat. Once the pan is hot,working in batches, sear the pork for two minutes per side, removing and covering with foil to keep warm (I like to keep the plate on the back of the stove to help keep everything warm w/o further cooking). Serves the pork with rice and sprinkle liberally with the toasted sesame seeds and scallions.
The leftover pork I put away in the fridge, topped with the remaining sesame seeds and scallions, with the intention of creating some sort of yummy "Asian sub."