Recipe
Chef Goto's Refreshing American Pork & Herb Salad for Hot Summer Days
Ingredients
- 200gthinly sliced American pork loin
- 1cucumber
- 4okra
- 2myoga ginger buds
- 1knob of ginger
- 10shiso leaves
- 80gcilantro
- 1tbsp rice vinegar
- 1tbsp soy sauce
- 1tbsp sugar
- 1tbsp sesame oil
- 2umeboshi (pickled plums)
- 20gtoasted sesame seeds
- Saltto taste (for blanching: 1% of the water's weight)
Overview
In this video, Chef Yusuke Goto of the French restaurant "AMOUR" in Ebisu introduces a refreshing American pork and herb salad designed to boost your appetite even on hot summer days. Thinly sliced American pork loin is gently poached shabu-shabu style and tossed with an abundance of aromatic herbs like shiso, ginger, myoga ginger, and cilantro. A Japanese-style sesame dressing with pickled plums (umeboshi) beautifully ties the pork and herbs together, making it an effective dish for combating summer fatigue. With its simple steps, this recipe is easy to recreate at home.
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Video Timestamps
Key Tips
-
Prep
- Thinly slicing the cucumber with a mandoline slicer ensures a uniform texture and helps the dressing cling to it better.
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Prep
- Prep the vegetables: remove okra stems and slice diagonally, thinly slice myoga, julienne ginger and shiso, and cut cilantro into bite-sized pieces. Boiling the water while prepping saves time.
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Heat control
- Blanch the cucumber and okra in boiling water with 1% salt for just about 10 seconds. After blanching, transfer them to a tray and drain the water thoroughly.
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Heat control
- Separate the sliced American pork loin before cooking, then turn off the heat of the boiling water and gently poach it shabu-shabu style. Turning off the heat prevents the meat from becoming tough, keeping it tender and juicy.
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Seasoning
- Combine rice vinegar, soy sauce, sugar, sesame oil, and toasted sesame seeds for the dressing. Tearing the umeboshi by hand allows its flavor to distribute evenly throughout.
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Finishing
- Toss the cooked American pork in the dressing while it is still hot so it absorbs the flavors deeply. Add the vegetables afterward and toss everything together.
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Ingredients
- Use thinly sliced American pork loin. Shabu-shabu style thin slices are ideal as they cook quickly and yield a light, refreshing texture.
Ingredients
14 items* Tap ingredient names to find on Amazon
Instructions
- 1
[Prep the vegetables] Thinly slice the cucumber using a mandoline slicer or knife. Remove the stems from the okra and cut them diagonally. Thinly slice the myoga. Julienne the ginger and shiso leaves. Cut the cilantro into bite-sized pieces. Bring a pot of water to a boil while prepping the vegetables.
- 2
[Prepare the dressing] In a bowl, combine the rice vinegar, soy sauce, sugar, sesame oil, and toasted sesame seeds, and mix well. Remove the pits from the umeboshi, tear them into small pieces by hand into the bowl, and mix everything thoroughly.
- 3
[Blanch the vegetables] Add salt (1% of the water's weight) to the boiling water. Blanch the okra and cucumber separately for about 10 seconds each. Once blanched, transfer them to a tray or plate and drain the excess water thoroughly.
- 4
[Cook the American pork] Separate the thinly sliced American pork loin beforehand so the pieces don't stick together. Turn off the heat under the boiling pot, then gently poach the separated pork shabu-shabu style. Once cooked through, remove the pork, add it to the bowl with the dressing prepared in step 2, and toss well to coat.
- 5
[Finish and plate] To the bowl with the dressed pork, add the blanched and drained cucumber and okra, along with the sliced myoga, ginger, shiso, and cilantro. Toss everything thoroughly to coat with the dressing, then transfer to a plate and serve.
About アメリカンビーフ&アメリカンポーク公式チャンネル
アメリカンビーフ&アメリカンポーク公式チャンネル
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