OKINAWA PORK EARS IN SESAME SAUCE (MIMIGAR GOMAAE)
This is a common appetizer served in Okinawa Prefecture. If you're familiar with the Japanese side dish called "horenso goma-ae" then you'll realize that the ingredients are almost the same except for the one main ingredient. Horenso goma-ae makes use of spinach while this one makes use of pork ears. This recipe is really easy to make. I've used shredded pork ears which has been pre-boiled which I bought from a local Okinawa market.
Provided by Pearl Ishizaki
Categories Pork
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
- Grind the toasted sesame seeds with a mortar and pestle. For some texture, you can leave some sesame seeds unground.
- In a small bowl, combine the ground sesame seeds, sugar, soy sauce and vinegar then mix well.
- In a larger bowl, combine the drained pork ears and the sesame sauce. Mix well until the ingredients are well combined.
- Put on a serving plate then top with some more toasted sesame seeds before serving.
OKINAWA SHOYU PORK
I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
- Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
- Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 27 g, Cholesterol 41.1 mg, Fat 15.6 g, Fiber 0.3 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 2071 mg, Sugar 24.4 g
OKINAWA DEEP-FRIED PORK EARS (MIMIGAR KARAAGE)
In Okinawan local markets, it's easy to find shredded pieces of pork ears or "mimigar". These pork ears are pre-cooked so it's easy to cook at home and it doesn't take much time to be prepared. It's very inexpensive too. This deep-fried recipe is recommended for starters who might not be completely comfortable in eating pork ears. It's crispy and tasty and is actually good with beer.
Provided by Pearl Ishizaki
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring water in a pot to boil. Once the water boils, put the pork ears in the pot then boil it for a minute. Take the pork ears from the boiling water and use a strainer to drain.
- Grate about a teaspoon of ginger then squeeze it to get the juice. You will need about 1/4 teaspoon of ginger juice.
- In a small bowl, combine the ginger juice, awamori, soy sauce, salt, pepper and sesame oil then mix well until well combined.
- In a large bowl, toss the pork ears and the seasoning mixture. Mix to combine well then marinate for 15 minutes.
- After marinating, place the pork ears in a strainer to remove excess liquid. While waiting for the ears to drain, you can shred the red cabbage.
- After draining the pork ears, put it back in a bowl and add cornstarch then mix to coat the pork ears.
- Heat oil in a pan until it reaches 170 degrees Celsius. Your oil reached the desired deep frying temperature when it starts to bubble almost immediately when you try to dip the end of a chopstick on the oil. Once it reaches the desired temperature, reduce the heat to low.
- Carefully put the coated pork ears into the oil then fry until the color becomes golden brown.
- Once the color changes, increase the heat to high then fry until the pork ears become crispy. Remove the pork ears then drain the excess oil.
- Serve the deep fried pork ears with the shredded cabbage.
Nutrition Facts : Calories 1127.7, Fat 115.9, SaturatedFat 16, Cholesterol 42, Sodium 615.2, Carbohydrate 9.7, Fiber 0.7, Sugar 1.1, Protein 15.1
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