Gingery Seared Pork (Shoga Yaki)

This was a fairly simple dinner to throw together out of a book on Japanese home cooking called Washoku. We had to substitute a few ingredients here, vermouth for sake, grated ginger for ginger juice. Still, it was feeling a little flat as I was cooking it. I decided to throw some honey, a bit more soy, some ground ginger and some garlic powder in there to wake it up. This was a simple and easy stir fry.

14 ounces boneless lean pork butt or boneless loin, in a single piece
2 teaspoons ginger juice (page 71)
2 tablespoons sake
1 ½ tablespoons soy sauce
3 bell peppers, preferably 1 each green, red, and yellow, quartered lengthwise and stem, seeds, and ribs discarded
2 tablespoons canola or other mild vegetable oil

Partially freeze the pork to make it easier to slice, then cut into paper-thin slices across the grain, From a piece this size, I usually get 12 to 15 large slices and some shreds, (I use any scraps to make Miso-Thickened Pork and Vegetable Soup, page 119, the next day.) If you are having trouble getting broad slices, do not worry. Shredded or torn pieces are fine.

In a shallow glass container, stir together the ginger juice and sake to make a marinade. One at a time, dip the pork slices into the mixture, turning each slice to make sure that all surfaces of the meat come in contact with the liquid. When all of the slices have been dipped, arrange them in the container in the remaining liquid, stacking them as needed if the container is small. Cover and refrigerate for at least 20 minutes and up to 1 day. Add the soy sauce 10 to 15 minutes before cooking (do not add it sooner, or the meat will toughen).

The pork and peppers will be cooked in two consecutive stages: an initial searing over high heat, and then a second glazing over medium heat. Using a heavy cast-iron skillet will yield the best results. Place it over high heat, add 1 tablespoon of the oil, and tilt and rotate the skillet to coat the entire surface well. When the oil is hot (to test, flick a drop of the marinade into the pan; it should sizzle loudly and be instantly aromatic), place the pork slices in batches, being careful not to crowd the skillet. Sear the meat until it begins to buckle and the edges change color, about 30 seconds. Flip the slices over and sear the other side, flattening them with the back of a spatula to avoid excessive curling. Remove the slices from the skillet as they change color. Set them aside on a plate.

Lower the heat and add the peppers, skin side down. Sear for about 45 seconds, letting them brown and blister slightly and become aromatic. Turn them over and continue to sear for another minute. They should still be crisp-tender and very aromatic. Add a drop more oil to the skillet, if necessary, to keep the peppers from scorching. Remove the peppers and set them aside on a plate.

Return the pork, all at once, to the skillet with whatever juices remain from the first searing that have collected on the plate. Saute over high heat, turning the slices several times, for about 2 minutes, or until all the surfaces are well glazed and slightly browned. Return the peppers to the skillet for the final 30 seconds. Cover the skillet with a lid just before removing it from the heat. This allows the pork and peppers to continue to cook by retained heat for an extra few moments. Serve immediately.