Pork Shabu-shabu Salad

Method9 steps

1. 1

   Step 1: Put all the ground roasted white sesame, soy sauce (1⅓ tbsp), rice wine vinegar (1 tbsp), sesame oil (1 tbsp), mirin (1 tsp), sugar (¼ tbsp), grated apple (1 tbsp) and grated ginger (½ tsp) in a lidded jar. Shake until the sugar dissolves, then keep the dressing ready.

   Uses ½ tbsp grated roasted white sesame seeds · 1⅓ tbsp soy sauce · 1 tbsp rice wine vinegar · 1 tbsp sesame oil · 1 tsp mirin · ¼ tbsp sugar · 1 tbsp grated apple · ½ tsp grated ginger

2. 2

   Step 2: Bring all 500 ml poaching water and the half-teaspoon salt (½ tsp) to a boil in a pot. Add the sake (1 tbsp) and lower the heat until the water simmers gently.

   Uses 500 ml water for poaching pork · 1 tbsp sake (cooking rice wine) · ½ tsp salt

3. 3

   Step 3: Reduce the boiling poaching liquid to medium-low heat. Lower the thin pork-loin slices into it one at a time, moving each gently so it does not fold or stick to another slice. Poach each paper-thin slice for about five seconds as an initial guide, continuing until every slice is opaque and fully cooked and reaches at least 63°C / 145°F. Lift each slice onto a clean plate and let it rest for at least three minutes after cooking before either cooling method. Finish cooking and resting every slice before proceeding.

   Uses The retained pot of poaching liquid · 100 g paper-thin raw pork loin, 1–2 mm thick

   
4. 4

   Step 4: For rapid cooling, briefly dip each fully cooked slice in the optional ice water, then transfer it to a clean plate and drain. Alternatively, place the cooked slices on a plate without the ice-water dip.

   Uses All the fully cooked pork · A bowl of ice water for optional rapid cooling

   
5. 5

   Step 5: Cover the drained cooked pork and chill until cool. If using the author’s freezer shortcut instead of ice water, check after about fifteen minutes and remove the plate once the slices are chilled, before they freeze.

   Uses All the cooked pork after optional ice-water cooling

6. 6

   Step 6: Wash and shred the lettuce (2 cups), wash and thinly slice the cucumber (50 g), and peel and thinly slice the red onion (20 g). Spread the measured lettuce on a plate, then scatter the cucumber and onion over it.

   Uses 2 cups shredded lettuce · 50 g cucumber · 20 g red onion

   
7. 7

   Step 7: Wash the half tomato and cut it into six wedges. Arrange the wedges around the prepared salad vegetables.

   Uses All the plated salad vegetables · ½ tomato cut to 6 wedges

8. 8

   Step 8: Drain any remaining liquid from the chilled cooked pork and mound it over the salad. Wash and finely chop the scallions, measure one tablespoon and scatter it over the pork.

   Uses The complete salad base · All the chilled drained pork · 1 tbsp finely chopped scallions

   
9. 9

   Step 9: Serve the chilled pork salad with the prepared sesame soy dressing alongside, adding as much dressing as wanted.

   Uses The complete plated salad · Prepared dressing to serve alongside; use as desired