Saturday, August 28, 2010

Donabe Steam-fried Black Bean Bittermelon and Pork

Another quick summer donabe recipe...

I would say this is a variation of Goya Chanpuru. While Goya chanpuru has the very simple seasoning, this variation is steam-fried with the rich-flavored sauce. There is also no egg in this dish. With the tagine-style donabe, "Fukkura-san", this dish is made very easy and can be served right over to the patio table from the kitchen!

Donabe Steam-fried Black Bean Bittermelon and Pork

1/2 lb. thinly-sliced pork butt or pork belly, cut into bite-size pieces
2 tablespoons sake
1/2 tablespoon soy sauce
1 tablespoon sesame oil
1 clove garlic, minced
1/2 tablespoon minced ginger
1 medium-size bitter melon, halved lengthwise, seeds removed, and thinly sliced crosswise (about 1/8"-thick)
7-8 oz medium-firm tofu, drained

(sauce mixture)
1 tablespoon fermented black beans, minced
1.5 tablespoons Chinese rice wine
1 teaspoon Chinese hot bean paste (doubanjiang)
2 teaspoons miso
1 teaspoon mirin
1/4 cup Chinese chicken stock
1/4 teaspoon ground black pepper

Some mizuna leaves
Chopped cilantro
lemon wedges

1. Marinate the pork in sake and soy sauce for 15-30 minutes.
2. Heat the sesame oil in the skillet of Fukkura-san over medium+ heat. Saute the pork until almost cooked through. Transfer the pork to a bowl. Set aside.
3. (Add more sesame oil if necessary) Saute the garlic, ginger and bitter melon for 2-3 minutes.
4. Add the tofu and roughly break by the wooden spatula. Continue to saute until the tofu is lightly browned.
5. Combine the ingredients for the sauce. Add the sauce mixture to the skillet. Stir.
6. Add the pork back to the skillet. Stir, and cover with the lid.
7. Steam-fry for 3 minutes. Uncover, add the mizuna, cover again.
8. Turn off the heat and let it stand for 2-3 minutes.
9. Uncover at the table and garnish with a mound of chopped cilantro in the center. Serve with lemon wedges.

The dish was rich but so refreshing and summery.

Photobucket Photobucket
It was served with the donabe rice (half brown/ half white), and simple daikon & mizuna miso soup made with our homemade miso. Miso soup tastes just so special with our own miso!!

Happy donabe life (with my "dirty miso corn").