Pork cutlets with ginger

serves4

• 2/3 ib. (300 g) lean pork

• 3 T. soy sauce
• 2 T. mirin (sweet rice wine)
• 1 T. each: sugar, rice wine
• 12 slices ginger root

• 8 string beans

Directions

Slice the pork (illus. 1) and tenderize with the dull edge of a cleaver (illus. 2 ). Make 2 to 3 slashes into the white sinew areas.(illus. 3 ) to prevent shrinking while frying. Blend 3 T. soy sauce,2 T. mirin (sweet rice wine),1 T. each: sugar, rice wine,12 slices ginger root and marinate the pork in it for about 30 minutes. Blanch the string beans in boiling water and cut into pieces.

Heat a flat-bottomed frying pan, add 1 tablespoon oil, and place the pork in the pan. Fry on both sides until golden.Remove from pan and arrange on a serving plate.

Pour the remaining marinade liquid into the frying pan and cook over medium heat until it is reduced to about half of its original volume and is thick. Garnish wiht the ginger roo slices, then pour the cooked marinade over the pork. Garnish with the string beans and serve.