簡単☆癖になる☆ネギたくさん豚の塩麹炒め 
Easy and Addictive Pork with Lots of Green Onions and Salted Rice Malt
Meat marinated in salted rice malt not only becomes tender but also develops a deep flavor in a short time. The combination with green onions, which pair well with the salty taste, is incredibly delicious!
The origin of this recipe
I became completely hooked on the amazing salted rice malt every time I used it! This time, I combined it with a salty grilled meat dish.
I tried pairing it with my favorite green onion marinated in sesame oil, which I always order separately at BBQ restaurants.
Easy and Addictive Pork with Lots of Green Onions and Salted Rice Malt
Meat marinated in salted rice malt not only becomes tender but also develops a deep flavor in a short time. The combination with green onions, which pair well with the salty taste, is incredibly delicious!
The origin of this recipe
I became completely hooked on the amazing salted rice malt every time I used it! This time, I combined it with a salty grilled meat dish.
I tried pairing it with my favorite green onion marinated in sesame oil, which I always order separately at BBQ restaurants.
Cooking Instructions
- 1
Mix the pork with salted rice malt and sake, and let it sit for about 1 hour. Just before cooking, add the garlic and mix lightly (it will mix while cooking, so a light mix is fine).
- 2
Slice the green onion as thinly as possible and place it in a bowl. Mix with sesame oil and pepper, and loosen it up.
- 3
Cut the bell peppers in half lengthwise, remove the seeds, and slice them into pieces about 1/8 inch thick.
- 4
Heat vegetable oil in a non-stick frying pan and stir-fry the meat, breaking it apart as you cook. Adjust the heat to medium-high to prevent burning.
- 5
When the meat is almost cooked through, add the bell peppers and stir-fry briefly. Add the green onions from step 2 and stir-fry over high heat until combined.
- 6
Adjust the taste with salt (if it's too bland) and a hint of soy sauce, and it's ready! You can also squeeze some lemon juice if you like.
- 7
I like to serve it on top of a baguette. It might be surprising, but it pairs well with bread. Enjoy with wine!
- 8
Featured in Takarajimasha's 'Cookpad magazine! Vol.9' released on November 5, 2016.
- 9
Featured in Takarajimasha's 'Cookpad Seasonal Recipes' released on November 20, 2017.
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