I've told you before that I want to explore more the art of Asian cuisine because I love how they combine flavours and spices. This is the first time I make a Japanese dish, and Asian pork for that matter. I really love when you have a lot of sauce to mix with your rice (sticky rice are the best), that is just..oh yummy. This should be enough for 2 people who go for seconds.
- 400 g pork deboned chops, sliced (about 2-3 cm thick and 7 cm long)
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 ½ tbsp sugar
- 3 cloves garlic, minced
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp sesame seeds, dry roaseted
- ½ tsp dry mustard
- Rice to serve on the side
- On low-medium heat, start roasting the sesame seads. When they start to get a more golden brown colour that's when they are ready, be careful not to burn them - very easy thing to do.
- Slice the pork. Mix in a big bowl the oyster sauce, soy sauce, mirin, sugar, garlic, sesame oil, rice vinegar, sesame seeds and dry mustard. Add the pork into the bowl and mix until the pork is completely covered in sauce.
- Put a plastic wrap over the bowl and put in the fridge. Let the pork marinade for AT LEAST 2 hours. They are the best if you let them marinade for about 6 hours.
- When it's time to eat, start by cooking the rice using the instructions on the box. On medium-high heat, cook the pork with all the sauce for about 5 minutes, or until you see the pork is cooked through.