Tuesday, May 31, 2011

Pork pot roast and scallion salad 煮豚と葱のサラダ

This is another variation of small dishes using nibuta/yakibuta 煮豚/焼豚. This is based on a recipe from Otsumami Yokocho page 33.

To make this dish is quick and easy. This is for one small serving as seen above. Only thing is that you need to have leftover Japanese pork pot roast. I had less than 1 inch thick pork roast left. I just sliced it into thin rectangles (or cut into "tanzaku" 短冊, which is a small elongated rectangle card on which you scribble down a traditional Japanese short poem using a brush and ink.)

Dressing: I mixed soy sauce (2 tsp), dark sesame oil (2 tsp), sugar (1/4 tbs), rice vinegar (1/2 tsp) and Chinese hot sauce/paste* (1/6 tsp or more as you like), grated garlic (1/4 tsp) and ginger root (1/4 tsp) in a small bowl.

Scallion: I just sliced a scallion thinly on the bias including some of the green parts.

Just dress all the ingredients and serve. It is quite good and quite different from similar salads I made before. We like both variations very much. This one has more assertive flavors from the garlic, ginger, sesame oil as well as red chili paste.

(* "Tobanjan"  Hot bean sauce 豆瓣酱 or Chili garlic sauce 蒜蓉辣椒醬, I used the latter. You could substitute with any hot sauce you may have.)

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