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Diced Pork In Broth
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400g pork, cut into 2.5cm cubes
1 tablespoon sake
4 tablespoons katakuriko (potato starch)
300ml vegetable oil
4 tablespoons soy sauce 1/3 cup (90ml) water
2 tablespoons castor sugar
5cm piece ginger, grated
3 cloves garlic, crushed
1 tablespoon mirin
4 chive stems, sliced on a long diagonal into 5cm lenghts
* Chicken thigh fillet or lamb fillet can be substituted for pork in this recipe.
Method :
Place the pork in a bowl, add the sake and mix. Sprinkle katakuriko over the pork and combine.
Heat the oil in a wok or heavy-based pan to 180 °C (350 °F). To check the oil temperature, place a slice of garlic in the oil. If the garlic floats to the surface straightaway, the oil is ready for frying. Fry the pork, then drain it well on paper towels.
Combine the soy sauce, water, sugar, ginger and garlic in a pan and bring to the boil over a medium heat. Add the pork and simmer until the sauce is reduced and glossy. Before taking off the heat, add the mirin and toss to mix through. Remove the pork from the heat, garnish with the chives, and serve while hot.
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