CookPal AI
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Pork Ball and Summer Vegetables in Ponzu Sauce

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Meat

    • 200g pork slices

  • Vegetables

    • 150g pumpkin, sliced
    • 2 eggplants, halved
    • 🍅 4 cherry tomatoes
    • 3 shiso leaves, shredded

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • Potato starch, as needed
    • 1 tbsp sake
    • 3 tbsp salad oil

  • Sauce

    • 100cc ponzu sauce
    • 💧 100cc water

ÉTAPES

1

Slice the pumpkin into 7mm thick pieces. Cut the eggplants in half, remove the stems, and make diagonal cuts on the skin. Halve them again.

2

Season the pork slices with salt and pepper, then shape them into 2cm diameter balls. Coat them with potato starch (approximately 8 balls).

3

Mix the ponzu sauce and water in a tray.

4

Heat salad oil in a frying pan over medium heat. Cook the pumpkin, eggplants, and cherry tomatoes for 2-3 minutes per side until cooked through. Immediately dip them into the sauce mixture while hot.

5

In the same pan, cook the pork balls over medium heat, turning them to brown all sides. Add sake, cover with a lid, and steam on low heat for 3 minutes. Remove the lid and stir-fry lightly. Dip the pork balls into the sauce mixture while hot.

6

Cover the tray with plastic wrap and refrigerate for 1 hour to let the flavors meld.

7

Serve on a plate and garnish with shredded shiso leaves.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh summer vegetables for the best flavor.Adjust the amount of ponzu sauce to your taste preference.Refrigerating the dish allows the flavors to deepen.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.