Recepta que ens ha portat l'Avia, originària de the Food network.
Aquesta recepta és deliciosa, amb uns gustos exòtics i que no són normals a la nostra manera de cuinar. Una barreja fantàstica que ens ha fet descobrir l'Àvia. Ens la ha fet 2 o 3 vegades aquest estiu (2021) estant a Oslo. Hem anat a comprar el bok choy a les verduleries de Grønnland i posat patatetes bullides com acompanyament per fer-ho plat únic.
Prep time 10 min, total time 35min
Serves 4-6
1/4 cup mirin
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp light brown sugar
1 tsp sesame oil
2 scallions, thinly sliced, plus more for garnish
1/4 cup + 1 tbsp vegetable oil (solsikker e maisolje)
3 cloves garlic, thinly sliced
1 (3-in piece) fresh ginger, peeled and thinly sliced
2 pork tenderloins
700g bok choy, halved lengthwise
salt
In a 9-by-13-in baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.
Heat a grill pan over medium-high heat.
Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 63 oC, 10-12 minutes. (litt mer for min smak). Remove to a cutting board and allow to rest for 10 min before slicing.
Heat the remaining 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tbsp water and cover. Steam until the bok choy is bright green and crisp tender, 5-6 minutes. Serve alongside the sliced pork with the marinade sauce.