pork steak with silver bait in black vinegar

sauce

poku suteki chirimen jako no kuroso ankake

Much like every other aspect of Japanese culture, the food in Japan has adopted influences
from other countries as well. This pork steak with silver bait combines Western cooking
methods with Japanese flavours. Serves 4

Red capsicum (bell pepper) 1

Pork chops 4 pieces, about 200 g
(7 oz) each

Salt to taste

Plain (all-purpose) flour for dusting

Sesame oil 1 Tbsp

Minced garlic 2 tsp

Dried silver bait (chirimen jako) 60 g
(2 oz), rinsed and drained

Ladies fingers (okra) 8

Black vinegar sauce

Black vinegar 4 Tbsp

Japanese soy sauce (shoyu) 2 Tbsp

Sugar 2 Tbsp

1  Slice capsicum in half and remove core and seeds. Cut into
diamond shapes.

2  Use a metal meat tenderiser to pound both sides of pork chops. Make
a slit on the side of meat to prevent it from shrinking when cooking.
Season pork with salt and coat with flour.

3  Heat sesame oil in a non-stick frying pan and arrange pork chops in pan.
Add minced garlic and cook until fragrant. When pork is half-cooked,
add capsicum.

4  When pork is almost done, add silver bait and cook until fragrant.
Add ladies fingers and fry until cooked through. Dish out.

5  Combine ingredients for sauce in a small bowl and stir well to dissolve
sugar. Clean the frying pan with a kitchen towel and pour in sauce.
Bring sauce to the boil over medium heat. Dish out to a small bowl.

6  Serve pork with sauce on the side.

75

meat