Recently our family visited Tokyo to spend our school holiday there. We enjoyed shopping at countless hobby shops, toy stores and rides at Disneyland, Disney Sea and Tokyo Dome.
My husband and I love noodle soups. Nearly everyday we went to a nearby noodle shop for lunch. Our little boy is a fussy eater who has Vegemite sandwiches for school lunch since the kindergarten year – he refused to have noodle soup. So we gave him a bowl of rice and the toppings from our noodles. Ginger pork was his favorite. Luckily, noodles with ginger pork was available in nearly every noodle shop.
Here is my version of ginger pork. I served it with some saute Chinese greens with ginger.
Recipe is as follow:
(Serves 2 as a low FODMAP recipe)
- 250g pork scotch fillet (neck), thinly sliced
- 5g of ginger, finely grated
- 2 tsp soy sauce (use a gluten free soy sauce for a gluten free option)
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tsp raw sugar
- a pinch of black pepper
- 3 tbsp white wine
- a little cooking oil
Marinate the meat overnight with all the ingredients except the cooking oil.
Brush a griddle with a little cooking oil, bring it to high heat; cook the meat on the griddle until ready.