Japanese Pork Sate Food

NIKUMAN (STEAMED PORK BUNS)

Steps:

• Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.

PORK SHOGAYAKI (GINGER PORK)

Steps:

• (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
• Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
• Mix ginger sauce ingredients in a bowl.
• Heat oil in a non-stick (preferred) frypan over medium high heat.
• Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
• Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
• Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
• Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
• Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

TONKATSU JAPANESE FRIED PORK

Steps:

• Gather the ingredients.
• Cut the edge of the pork chops in several places. Season with salt and pepper.
• Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Coat each pork chop generously with flour, shaking any excess off.
• Dip pork into beaten egg.
• Coat pork with panko breadcrumbs and set aside on a platter.
• In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
• Deep-fry breaded pork for 5 to 6 minutes.
• Turn pork over and fry about 5 more minutes or until cooked through and browned.
• Remove pork from oil and drain on paper towels.
• While pork is resting, finely shred green cabbage and soak in ice-cold water.
• Drain shredded cabbage well.
• Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

PENANG PORK SATAY

Steps:

• Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
• Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
• Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

PORK SATAY

Steps:

• Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
• In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
• Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.