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Stir-fried Pork and Cucumber with Herbs

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Meat

    • 150g thinly sliced pork belly

  • Vegetables

    • 🥒 1 cucumber
    • 2 myoga
    • 5 shiso leaves

  • Condiments

    • 2 umeboshi plums
    • 1 tbsp ponzu soy sauce
    • 🧂 Pinch of salt and pepper

  • Oil

    • 1 tsp salad oil

PASOS

1

Cut the pork belly into 3cm wide pieces.

2

Trim the cucumber ends, halve it lengthwise, and slice diagonally into 1cm pieces. Slice myoga thinly and diagonally.

3

Remove pits from umeboshi and chop roughly. Remove stems from shiso leaves and slice thinly.

4

Heat salad oil in a frying pan, add pork, and stir-fry over medium heat until cooked through.

5

Once the pork changes color, add cucumber and myoga, and stir-fry briefly. Add umeboshi, ponzu soy sauce, and salt and pepper, then mix well.

6

Serve on a plate and garnish with shiso leaves.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 15g
    Proteína
  • 10g
    Carbohidratos
  • 18g
    Grasas

💡 Consejos

Use fresh herbs for the best flavor.Adjust the amount of ponzu soy sauce to suit your taste.Pair with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.