豚こまボールと夏野菜のポン酢浸し | How to make Pork bowl and vegetables soaked in ponzu

ponzu sauce

🥗Healthier: citrus juice + soy sauce

💰Cheaper: soy sauce

Citrus juice + soy sauce mimics ponzu flavor with fewer calories.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Slice pumpkin into 7mm thick pieces.

Cut the top off the pumpkin and slice it in half, making diagonal cuts on the inside.

Season 200 grams of pork with a little salt and pepper.

Shape the pork into 2 cm diameter balls and coat with potato starch.

Add 100 ml of water to a bowl and mix with the pork balls.

In a skillet, heat 3 tablespoons of sesame oil.

Add the pumpkin and mini tomatoes to the skillet, cooking each side for 3 minutes until cooked through, then remove from the skillet.

While hot, place the vegetables into the water mixture.

Add the pork balls to the skillet and cook over medium heat, rolling them until browned.

Add 1 tablespoon of sake, cover with a lid, and steam on low heat for 3 minutes until cooked through, then remove from the skillet.

Immediately soak the pork in the water mixture to ensure it adheres to the ingredients.

Let it sit in the refrigerator for 1 hour to allow the flavors to meld.

Plate the dish and garnish with shredded shiso leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens