This is the ultimate all-purpose versatile spicy ginger pork. The aroma of ginger and the sweet seasoning will whet your appetite..
It can be used for various dishes, so it's convenient to keep on hand.
You can, of course, put it on rice as is, but you can also arrange it into rice balls or stir-fry with vegetables. Please feel free to try different things!
If you mix the ground meat and seasonings in a pan well before heating, the ground meat will not stick to the pan.
Store in an airtight container in the refrigerator for 4-5 days, or in the freezer for about 1
month.
Ingredients
1 tablespoon sesame oil, more for drizziling
1 pound ground pork
2 garlic cloves, grated
1 tablespoon ginger, chopped
1 teaspoon Tobanjan Chinese Chili Bean Paste
3 tablespoons soy sauce
4 tablespoons sake
2 tablespoons mirin
2 tablespoons sugar
1/4 cup green onion, chopped
Rice noodle
*Tobanjan Chinese Chili Bean Paste can be found at asian markets or substitute with Sriracha and miso paste 1:1 ratio, or just sriracha itself.
Directions
Heat the sesame oil in a frying pan, add the garlic, ginger and chili bean paste and fry until fragrant.
Mix soy sauce, sake, mirin and sugar in a small bowl. Place the ground pork and the soy sauce mixture in the frying pan. Cook and stir-fry quickly until the moisture evaporates, then drizzle sesame oil and green onion to complete.
Cook the rice noodle as package direction.
Serve the spicy ground pork top on the rice noodle.
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