Boiled Pork with Korean Style Red Chili & Vinegar Miso Sauce

Name: Boiled Pork with Korean Style Red Chili & Vinegar Miso Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 250 grams Thinly sliced pork; 1 Cucumber; 1 packages Daikon radish sprouts; 1 Myoga ginger; 5 tbsp Korean Sauce; 1 tbsp ●Sake; 500 + 100 ml ●Water (to boil)

cookpad.japan @cookpad_jp

This is a standard dish for my family during the summer.
Both my son and daughter like to eat refreshing dishes, but mostly fish. We only use meat about 1-2 times in one week. We eat meat as a main dish several times a month but since thinly sliced boiled pork is light and refreshing, I mostly make that and just change the sauce.

If the pork is boiled on high heat, it will become tough, so absolutely remember to lower the heat and cook the pork patiently. If you drain the water from the pork, the fatty parts will harden and leave a bad feeling in your mouth. It's annoying, but if you use some care, even cheap meat can be moist and tender when boiled. Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

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Ingredients

3 servings

250 gramsThinly sliced pork
1Cucumber
1 packagesDaikon radish sprouts
1Myoga ginger
5 tbspKorean Sauce
1 tbsp●Sake
500+ 100 ml ●Water (to boil)

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Steps

1

Bring 500 ml of water to a boil. Once boiling, add 100 ml of water and the sake, and lower the heat. Keep the heat on low and don't let the temperature rise.
2

Add the pork and patiently boil until the color changes. Don't drain the water but place the pork on a paper towel etc. to remove the moisture.
3

Peel the skin from the cucumber and cut it into thin slices. Cut the myoga ginger in half vertically and then julienne. Remove the roots from the daikon radish sprouts and cut in half lengthwise.
4

Combine all of the vegetables and rinse with cold water to keep them crisp. Drain the water thoroughly.
5

Arrange the vegetables on a dish and top with the pork. Pour the Korean sauce over top and it's done. You can place it all on one large dish or serve it in individual portions.