Name: Saltimbocca-Style Ginger Pork
Cuisine: イタリアン
Ingredients: 250g thinly sliced pork leg; 40g fresh ginger (shin-shoga); 40g prosciutto; 1 clove garlic; 50ml white wine; 2 tbsp olive oil; 1/2 lemon; Flour, as needed; Salt, to taste (sparingly); Black pepper, to taste

About "Saltimbocca-Style Ginger Pork"

This recipe is an Italian-style twist on the traditional Roman dish "Saltimbocca," adapted into Japanese ginger pork (shogayaki). Instead of veal, it uses thinly sliced pork leg, and fresh seasonal ginger replaces the traditional sage. Featuring the savory saltiness of prosciutto, the refreshing aroma of fresh ginger, and a white wine reduction sauce, a final squeeze of lemon transforms this dish into an elegant Italian-style plate that pairs beautifully with white wine.

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Tips for Making "Saltimbocca-Style Ginger Pork"

Ginger Prep
- Cut the fresh ginger into two styles: ultra-fine julienne for the topping, and slightly thicker julienne for the sauce to retain its texture.
Pork Prep
- Score the connective tissue between the fat and lean meat of the pork to prevent it from curling when seared.
Flour Coating
- After dusting the pork with flour, pat off any excess. Too much flour will make the sauce heavy.
Seasoning
- Keep the salt on the pork to a minimum, as the prosciutto will release plenty of saltiness into the sauce.
Heat Control
- Sear the thin pork quickly over high heat and transfer to a tray once browned. Do not cook it all the way through at this stage to keep it juicy.
Sauce Making
- Remove the pan from the heat to lower the temperature before adding the grated garlic, as it burns easily.
Sauce Making
- After adding the white wine, cook over high heat to burn off the alcohol. Add a splash of water once reduced, then add the prosciutto.
Finishing
- Top with plenty of ultra-fine ginger, chopped parsley, and a drizzle of olive oil. Finish with a squeeze of lemon to brighten the dish.

Ingredients for "Saltimbocca-Style Ginger Pork"

10 items

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250gthinly sliced pork leg
40gfresh ginger (shin-shoga)
40gprosciutto
1clove garlic
50mlwhite wine
2tbsp olive oil
1/2lemon
Flour,as needed
Salt,to taste (sparingly)
Blackpepper, to taste

How to Make "Saltimbocca-Style Ginger Pork"

1
Cut the fresh ginger into two styles. For the topping, slice it thinly and cut into ultra-fine julienne strips. For stir-frying, slice it slightly thicker and julienne.
2
Cut the prosciutto into strips, matching the thickness of the stir-fry ginger.
3
Score the connective tissue between the fat and lean parts of the thin pork slices to prevent curling. Season the meat with a tiny pinch of salt and black pepper, dust with flour, and pat off any excess.
4
Heat a pan well, add olive oil, and quickly sear both sides of the pork over high heat. You do not need to cook it all the way through at this stage. Transfer the seared meat to a tray.
5
Lightly wipe away the old oil from the pan with a paper towel, then add a little fresh olive oil. Remove the pan from the heat, add the grated garlic, and let its aroma release.
6
Add the julienned ginger for stir-frying. Toss it with the garlic off the heat, cooking gently so the garlic does not burn.
7
Add 50ml of white wine and cook over high heat to burn off the alcohol. Once reduced, add a splash of water and toss in the prosciutto. Cook until the savory flavor and saltiness of the prosciutto melt into the sauce and the ginger softens.
8
Return the pork to the pan and quickly toss with the sauce to heat through. If the sauce is too dry, adjust by adding a splash of hot water or wine.
9
Plate the dish, top generously with the ultra-fine julienned ginger, sprinkle with chopped parsley, and drizzle with olive oil. Squeeze fresh lemon juice over it just before serving.

Detailed Commentary on "Saltimbocca-Style Ginger Pork"

* Content organized by topics from the video.

Roman-Style Twist! Saltimbocca Ginger Pork

Today, we are filming our fourth and final video of the day, and I’m excited to share a meat dish perfect for early summer. While my mind is drifting to Southern Italy, today we are actually tackling a twist on a classic Roman dish: Saltimbocca. Traditional Saltimbocca features veal wrapped with prosciutto and sage, cooked in white wine. Since veal can be hard to find in Japan, we are using easily accessible thinly sliced pork. On top of that, we are adding a unique twist by replacing the sage with seasonal fresh ginger. Let's see how the saltiness of the prosciutto and the refreshing aroma of the fresh ginger come together in this dish I like to call "Mock Saltimbocca-Style Ginger Pork." Let's get cooking!

Two Textures! Prepping the Fresh Ginger

First, let's prep our star ingredient: the fresh ginger. The key here is to cut the ginger into two different thicknesses to use at different stages of the dish. The first style is an ultra-fine julienne for the final topping. To ensure a pleasant mouthfeel, slice it as thinly as possible before cutting it into needle-thin strips. Ginger is a wonderful aromatic that not only warms the body but also adds a refreshing lift to dishes. The second style is a slightly thicker julienne to be sautéed in the sauce. We want to keep a bit of texture here, so slice it slightly thicker before julienning. This careful prep is the chef's secret to maximizing the juicy crunch and vibrant aroma of fresh ginger.

Prepping the Pork and Balancing the Salt

Next, we prep the other key ingredients: the prosciutto and the pork. Cut the prosciutto into slightly thick strips to match the size of the sautéed ginger. A crucial point here is to account for the saltiness of the prosciutto, which will melt into the sauce. Therefore, keep the salt on the pork to an absolute minimum—or skip it entirely. To prevent the pork from curling or shrinking when cooked, score the connective tissue between the fat and the lean meat. Season the pork with just a tiny pinch of salt, then dust it with flour. This flour coating helps create a beautiful sear and naturally thickens the sauce later. However, too much flour will make the sauce heavy, so be sure to pat off any excess.

Searing the Pork Quickly Over High Heat

Now that the prep is done, let's cook the pork. Heat your pan well and add a splash of olive oil. The ultimate secret to cooking thin pork slices is to sear them quickly over high heat. Thin pork cooks very fast and will become tough if left in the pan too long. Aim to get a beautiful sear on the surface rapidly. Flip and quickly sear the other side, then immediately transfer the meat to a tray. You don't need to cook it all the way through at this stage; the goal is simply to seal in the juices. Removing the meat prevents overcooking and ensures a tender, juicy result.

Making the Garlic and Ginger Sauce

The pan still holds delicious pork flavors, but we want to lightly wipe away any oxidized oil with a paper towel. Add a touch of fresh olive oil and some grated garlic. Garlic burns easily, so a pro tip is to remove the pan from the heat to let it cool slightly before adding it. Once the garlic aroma gently releases, add the thicker julienned ginger. Toss it with the garlic off the heat, cooking slowly so nothing burns. Once the refreshing ginger aroma fills the air, pour in about 50ml of white wine and cook over high heat to burn off the alcohol. As the wine reduces, add a splash of water and toss in the prosciutto. Once the prosciutto's savory saltiness melts into the sauce and the ginger softens, your exquisite sauce is ready.

The Perfect Finish and Tasting Time

Return the pork to the sauce, tossing it quickly so it absorbs all the flavors. If the pan is too dry, adjust with a splash of hot water or wine. Once the pork is coated, plate the dish. Top it generously with the ultra-fine julienned ginger we prepped earlier, sprinkle with chopped parsley for color, and drizzle with olive oil. During the tasting with my assistant, Yoshizawa-san, I realize I almost forgot the lemon! Squeezing fresh lemon juice over the dish instantly brightens the flavors, transforming it into a refreshing plate worthy of its Italian inspiration. The crunchy ginger and savory prosciutto pair perfectly with the pork, making this a stellar early-summer dish that practically begs for a glass of white wine.

About 日高良実のACQUAPAZZAチャンネル

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