"Goya Chanpuru" - stir fried biter melon, tofu, pork belly, and egg ゴーヤチャンプル

A traditional dish from Okinawa. Harmony of bitterness (from the goya bittermelon), sweetness (tofu and egg) and pork flavor.

言わずと知れた沖縄料理の定番。ゴーヤの苦みと豆腐と卵の甘み、そして豚肉の味の調和。

Curry over rice, Chinese style 中華風カレー丼

Very quick yet tasty one-pot dish. Curry with pork, bell peppers, and onions - sesame oil and cornstarch give this a Chinese twist.

豚肉と赤青ピーマン、タマネギをごま油でさっと炒め、水とカレー粉を加えて軽く煮、コーンスターチでとろみを付けた「中華風カレー丼」（カレー味の中華丼？）

Fried udon noodles with cauliflower, garlic chives, kimchee, and pork キムチ、ニラ、カリフラワー、豚肉入り焼うどん

Just as the title says. Quick cooking yet tasty.

タイトル通りです。手早く出来て美味。

Fried Udon Noodles with Kale, String Beans, Scallions, Eggs and Pork with Bonito Flakes and Sesame Seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング

Fried udon noodles with kale, string beans, scallions, eggs and pork with a garnish of bonito flakes and sesame seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング, a photo by naotakem on Flickr.

Made this as a way to use up leftover pork, eggs, and vegetables in the refrigerator, and a pack of frozen udon noodles from the freezer. Turned out much better than I intended or expected so thought it merits a post on this blog.

冷蔵庫にあった残り物の肉と卵と野菜、そして冷凍うどんで作った一品です。残り物処分で作ったにしては結構美味だったのでここにも記載します。

To prep:

• Slice the pork into thin strips
• Chop the kale, string beans, and scallions into bite size pieces
• Lightly beat a whole egg in a small bowl
• Microwave the frozen udon until soft and separated (don't have to be fully cooked as it will be stir fried)

準備

• 豚肉は細切りにする
• ケール、インゲン、青ネギは一口サイズに刻む
• 容器に卵を一個軽く溶いておく
• 冷凍うどんを電子レンジでほぐれて柔らかくなるまで加熱する

To cook:

• Heat sesame oil in a frying pan or skillet (with some depth)
• Cook the pork, seasoning with salt, black pepper, and red pepper flakes as you go
• Add the chopped vegetables and continue to cook until tender
• Add the udon and toss well with the pork and vegetables
• Add a mix of soy sauce, sake, and a dash of water, continue to toss
• Add the egg, mix well and cook until the egg and udon is fully cooked
• Transfer to platter, sprinkle dried bonito flakes (katsuobushi) and sesame seeds on top to serve

調理

• 深さのあるフライパンにごま油を熱する
• 豚肉を炒め、塩、黒コショウ、粉赤唐辛子で味付けする
• 野菜を加え、柔らかくなるまでさらに炒める
• うどんを加え、肉・野菜と良く混ぜ合わせる
• 醤油、日本酒、少量の水を加えてさらに混ぜる
• 溶き卵を入れ、卵とうどんに火が通るまで良く混ぜながら炒める
• 皿に盛り、かつお節と白ゴマを振って食べる

Stamina Domburi ("Sutadon") すた丼

すた丼 Stamina Domburi - pork belly and onions in garlic-ginger sauce with an egg over rice, a photo by naotakem on Flickr.

A domburi (a dish that serves cooked meat, fish, and/or vegetables over rice in a bowl) that originated at a college town in Western Tokyo to match the appetite of hungry students. Called 'stamina domburi' due to its liberal use of meat (pork belly) and garlic and flavored primarily by soy sauce - a tasty, albeit calorie rich dish. It has since become more mainstream and could be found at Japanese style fast food outlets around Tokyo.

東京の西部の某学生街発祥の「スタミナ丼」略して「すた丼」。豚肉、ニンニクを醤油味でたっぷり食べるから「スタミナ」とはいささか短絡的かもしれませんがこの組み合わせで（カロリーはおいといて）旨く無い訳が無い、という一品です。最近では東京のあちこちで食べることができるようです。

The original recipe has never been published, but many people (especially former students) have reverse-engineered the dish; the following a combination of a few of them.

• Cut thin-sliced pork belly strips into easy-to-eat lengths (3 inches would do - if not available, slice a block of pork belly yourself)
• Slice onion into thin wedges
• Prep the sauce by mixing soy sauce, a lot of finely minced/grated garlic, grated ginger (just a small amount - garlic is the main flavor here), sake, mirin (Japanese sweet rice cooking wine), Chinese chicken broth (I used the powdered type dissolved in hot water), sugar (a pinch for me, but if you want sweet you can add more), and black pepper in a small bowl; aside from the soy sauce, the liquids should be used sparingly
• Boil water in a pan and cook the pork belly until it turns white, drain and set aside; this allegedly reduces the fat content somewhat and avoids overcooking after the sauce is added
• Heat sesame oil in a frying pan, sauté the onions until slightly soft and fragrant, add the pork and the sauce, mix well and heat through
• Serve over a bowl of rice with a boiled egg (probably my largest deviation from the Japanese recipes that call for a raw egg, but I live in the States)
• Eat with abandon

本家のレシピは非公開ですが大勢の人（主に某大学の卒業生？）が再現を試みているのでここではそのいくつかを組み合わせてみました。

• 豚バラ肉の薄切りを食べやすい長さ（7-8センチぐらい？）に切る（薄切りが入手できない場合はブロックを自分で適宜切りましょう）
• タマネギを薄めのくし形に切る
• 醤油、たっぷりの刻んだ、または下ろしたニンニク、下ろし生姜（ニンニクが主役なので控えめに）、日本酒、みりん、中華鶏ガラスープ（今回は顆粒を溶かしたものを使いました）、砂糖（好みで加減）、黒コショウをボウルに混ぜ、タレを作る（醤油以外の液体調味料は少量づつ）
• 鍋に湯を沸かし、豚肉をさっと茹で上げて脂を少し抜いたら湯から上げる（タレを加えてからの炒め時間を短縮して具材が硬くなるのを防ぐ、とのこと）
• フライパンにごま油を熱し、タマネギをさっと香りが立つまで炒めたら茹でた豚肉とタレを加え、よく混ぜ、全体に火を軽く通す
• 丼にご飯を盛ったところに載せ、ゆで卵を添える（日本発のレシピでは生卵、となってますがいかんせんここはアメリカなもので…）
• ためらいなくかき込むように食す

Pot Roast of Pork with Cabbage 豚肉とキャベツのポットロースト

Pot Roast of Pork with Cabbage 豚肉とキャベツのポットロースト, a photo by naotakem on Flickr.

An easy one-pot dish to make - only downside being the marinating time for the pork - loaded with vegetables and flavor. Lifted straight off of a cookbook featuring recipes for Le Creuset French ovens.

鍋一つでできる（肉の塩漬けに時間がかかる以外は）簡単な肉と野菜たっぷりの味わい深い一品。ルクルゼのフレンチオーブンのためのレシピ本からそのまま頂きました。

Take a piece (500g or 1.1lbs) of pork, preferably a shoulder roast, salt all over and wrap tightly with a plastic wrap, marinate in the refrigerator for at least 8 hours. Used a pretty lean cut in the picture above, thought it might be better with a little more fat - but pork belly would be too much so pick your meat wisely.

豚の肩ロースを一塊（500gあるいは1.1ポンド）用意し、塩をまんべんなく振ってラップできつくくるみ、冷蔵庫で最低８時間ほど塩漬けにします。写真の肉は脂身がちょっと不足でしたが、バラ肉で作るのはさすがに脂がきつくなると思うので買う時に十分吟味を。

Before cooking, take the pork out of the refrigerator and let sit for an hour or so to bring to room temperature. Heat some butter (add some vegetable oil if worried about burning) in a heavy iron pot - doesn't have to be a Le Creuset - and brown the meat on all sides on mid-high heat. Add half of an onion, sliced thinly, cook until slightly caramelized. Cut up half a cabbage into 1/2-inch wide strips and add to the pot over the pork and onions. Add 1/4 cup of dry white wine and a bay leaf, cover pot, reduce heat to low and cook for 20-30 minutes, mixing the contents and turning the pork every now and then. Finish the seasoning with some freshly ground black pepper while cooking. When pork is done, take out the meat, slice it into thick pieces, and place them over the cabbage and onions in the pot. Serve family style in the pot. with Dijon mustard on the side. Probably best with a dry Riesling, but had it with a Pinot and it also worked very well.

調理前に冷蔵庫から豚肉を出し、一時間ほどおいて室温に戻します。厚手のダッチオーブンか深鍋（ルクルゼでなくとも鋳鉄製が良い）にバターを熱し（焦げるのが心配であればサラダ油などを少量加える）、肉を入れて中強火で全面に良い焼き色を付けます。タマネギ半個ほどを薄切りにしたものを加え、キツネ色になるまで炒めたら1センチ巾ほどに切ったキャベツ半分を肉とタマネギの上からかぶせます。白ワイン1/4カップほどを注ぎ、ローリエを一枚入れ、蓋をして弱火にし、２０分から３０分ほど調理します。途中で何度か中身を混ぜ、肉をひっくり返し、碾きたての黒コショウで味を整えます。最後は肉を取り出し、厚手に切って野菜の上に戻し、鍋のまま食卓に出し、ディジョンマスタードを添えて頂きます。辛口のリースリングと合わせるのがベストかな、と思いますが今回合わせたピノ・ノワールでも十分美味でした。

もやしラーメン Ramen Noodles and Soup with Stir Fried Pork and BeanSprouts

もやしラーメン Ramen Noodles and Soup with Stir Fried Pork and Bean Sprouts, a photo by naotakem on Flickr.

Wasn't sure if I should include this here as it doesn't require a lot of cooking and relies on store-bought ramen noodles and soy sauce flavored soup (the refrigerated uncooked kind, not the fried and dry variety) to a great extent, but this photo on Flickr was getting a lot of views so I figured it merited a writeup.

料理と言えるほどの手間も掛からず、また手間の大半も市販の生ラーメンと醤油スープをそのまま作るだけ、なのでここに上げようかどうか少し迷いましたが、Flickrに上げた写真の閲覧数が妙に多かったので一応書き残しておくかな、と思った次第です。

Cut pork slices (doesn't have to be any premium meat as long as it's thin and has some fat - I used the 'economy' cut from a Japanese supermarket) into narrow strips, place in a bowl, season and marinate with small amounts of soy sauce, sake, salt and pepper, set aside. In a pan, sauté some chopped garlic in vegetable oil and when it becomes aromatic, add the pork and cook through. Add some chopped green onions, a teaspoon or so of Chinese hot bean paste, mix some, then add washed and well-drained bean sprouts, and continue to stir fry. When the sprouts are crisp-tender, add a small amount of potato starch dissolved in water to the pan and toss well until there is some thickness to the pork-vegetable mix. Simultaneously, prepare the ramen noodles and soup following its instructions and place in a bowl. Serve the pork-sprout mix over the noodles and eat quickly.

豚肉は脂が多少乗って薄切りでありさえすれば特に良い部位を使う必要はなく、ここでは近所の日本食スーパーの「お買い得品」のコマ切れを使いました。細切りにして、醤油、日本酒、塩コショウを少量振りかけ、軽く混ぜて少しの間おいておきます。フライパンに植物油を熱し、ニンニクを加えて香りが立ったら豚肉を入れ、火を通します。ネギのみじん切りと豆板醤を小さじ一杯ほど加え、さっと混ぜ合わせたら洗って水気を良く切ったもやしを投入し、もやしの歯ごたえを少々残す程度まで炒めます。仕上げに水で溶いた片栗粉でとろみを出し、同時進行で袋の指示通りに作って丼に盛ったラーメンとスープに載せて出来上がり。これはさっさと食べます。

Roast pork with rice and bok choy 叉焼飯(風)

Roast pork with rice and bok choy 叉焼飯(風), a photo by naotakem on Flickr.

チャイナタウンか中華スーパーで出来合いの叉焼を買ってご飯に添えて簡単に、と思っていたら売り切れだったり店が閉まっていたりで、結局豚バラ肉を買って翌日に自作してしまった、という一品です。（当日は外食しました）

The initial idea was to buy some roasted pork belly at a Chinese supermarket or a shop in Chinatown and just have it with some rice for an easy dinner - but by the time we got to the stores they were either sold out or closed. So instead, we bought a pound of pork belly and roasted the pork at home on the next day. (We ended up eating some noodles that day)

豚バラ肉は上の写真のように皮に格子状に切れ目を入れ、そこにニンニクの薄切りを挟んだら全体に塩コショウをたっぷり擦り込み、低温（250°F＝121℃）のオーブンで時々醤油と酒、ハチミツを合わせたものを塗りながら１時間〜１時間半ほど焼きます。油を落としながら焼くのでグリルパン等を使えばひっくり返す必要もなく出来ます。

To prep the pork belly, cut the skin and fat into a cross hatch and inserted thin slivers of garlic into the incisions, then rubbed in plenty of salt and black pepper all over the meat. Placed it into a 250F oven to roast it slowly at low temperatures for about an hour to an hour and a half. The idea is to slowly render the fat on the top out and baste the flesh so if you use a grilling pan there's no need to flip the meat over. For flavor, occasionally basted the meat while cooking with a mix of soy sauce, sake, and honey.  

上のようにいい焼き色がついて、中の温度が150℉（66℃）になったら出来上がり。オーブンから出してアルミホイルに包み、寝かしておきます。その間に白米を炊き、チンゲンサイをさっと塩ゆでしたものを用意します。冒頭の写真のように、ちょっと厚めに切った豚肉とチンゲンサイを添えて叉焼飯の出来上がり。

Once you achieve a nice, glazed color on the outside and an internal temperature of 150F, the pork is done - remove from the oven, wrap it with foil and set aside to rest. Used that time to cook the rice and blanch some bok choy (in lightly salted water). Serve thickly sliced pork with the rice and bok choy like the photo the beginning for a satisfying one-plate dish.

Hakata style pork broth ramen with stir fried garlic chives and groundpork, scallions, and red pickled ginger ニラとネギの炒め物を載せた博多ラーメン

Hakata style pork broth ramen with stir fried garlic chives and ground pork, scallions, and red pickled ginger, a photo by naotakem on Flickr.

帰省されていた福岡出身の友人からお土産で頂いた博多・長浜ラーメン、いわゆるラーメンの具材を揃える機会が無かったので季節の野菜を使ったものを作りました。

具材とラーメンの出来上がり時間を合わせるため、まずラーメンを茹でるお湯（水道水）とスープ用のお湯（浄水器）を用意。少量のサラダオイルで細かく刻んだショウガと豚挽き肉を炒め、火が通ったところで塩コショウで味つけし、刻んだ春ニラを投入。さっと炒めたところに刻みネギと白ゴマを入れ、かるく混ぜて火を止めました。野菜に火を通しすぎずに味を楽しもうという意図です。

ニラ・ネギ炒めが仕上がったところでラーメンを茹で、温めておいた丼にスープの素とお湯を注ぎます。ラーメンの茹で時間は「バリカタ」を目指し１分少々。きっかり１分経過したところでラーメンを揚げ、よくお湯を切ってスープに加え、ニラ・ネギ炒めと彩りに紅ショウガを載せ、ささっと戴きました。

A Bay Area friend originally from Fukuoka, Japan gave us a box of Hakata style (Nagahama) ramen (known for the use of strong pork broth and thin, yet very firm noodles) containing semi-raw noodles and soup packs a while back. Instead of simply cooking it following the instructions on the box with the usual ramen toppings, we decided to have it with some seasonal vegetables.

In order to finish both the ramen and the vegetables at the same time, got a pot of tap water (for the noodles) and a kettle of filtered water (for the soup) boiling first. Once we had that going, sautéed some chopped ginger and ground pork until cooked, seasoned with salt and pepper, added chopped garlic chives (from the farmer's market), tossed with the pork briefly, then added some chopped scallions (also from the market) and sesame seeds, tossed again briefly, and removed from the heat. Idea was to avoid overcooking the vegetables so we could enjoy its full texture and flavor.

Once the stir-fry was done, we cooked the ramen noodles - only for a minute to achieve the state of doneness that people from Fukuoka refer to as "bari kata (very firm)" - while dissolving the soup mix with boiling filtered water from the kettle in a warm bowl. Drained the noodles at precisely 1 minute, tossed in a colander to remove any excess cooking water, added to the soup, served with the stir-fry on top with some picked ginger (colored red) for a dash of color. This is something meant to be eaten quickly - which is what we did.

Ginger Flavored Pork Stir-Fry 豚肉の生姜焼き

日本の家庭料理の定番の一つ、いわずと知れた豚肉の生姜焼き。摺り下ろした生姜とニンニク、砂糖、醤油と酒に漬け込んだ安いとこの豚肉をフライパンで炒め、焼き汁と共に千切りキャベツとトマトを添えて頂きました。白飯の最良の友。

Part of the standard Japanese household repertoire - and comfort food for many. Marinated some sliced pork (inexpensive "stir fry" cut works best) with grated ginger, garlic, sugar, soy sauce, and sake, then stir-fried in a skillet. Served with the pan juices with chopped raw cabbage and some tomatoes - a perfect combination with a bowl of white rice.

Porcini-Rosemary Crusted Roast Pork Shoulder 豚肩ロースのポルチーニとローズマリー風味

先日のローストビーフに続き、今度はポルチーニとローズマリー風味のローストポーク。年末のお呼ばれ先に下ごしらえをした肉を持ち込み、表面を焼き固めてから比較的低温（325℉=163℃）オーブンで肉の中身が165℉（74℃）焼き上げました。下ごしらえも牛よりは少し複雑な味にしたかったので、粉末にしたポルチーニとローズマリー、黒コショウは同じですが今回は少量のパプリカとオニオンパウダーを混ぜました。豚ロースも、前の晩に小さな穴をあちこちに開けたところにニンニクの小片を詰め、しかるのちに塩（コーシャソルト、フレーク状の塩）をして一晩冷蔵庫で寝かせました。焼き上げたあと15分ほどアルミホイルに包んで寝かせ、肉汁を落ち着かせるのがコツです。

A variation of the porcini-rosemary crusted rib roast previously posted - this time, a roast of pork shoulder. Prepped the shoulder by cutting small slits into the meat and stuffing them with slivers of garlic, then sprinkled generously with kosher salt and let it marinate overnight in the fridge. Next day, rubbed in dried porcini mushrooms, rosemary, and black peppercorns ground to a powder mixed with paprika and onion powder (being pork, I figured that some extra spices would enhance the flavor), browned the exterior, and roasted in an 325F oven until the temperature inside reached 160F. Best to let the juices settle by wrapping the meat in foil and resting for 15 minutes or so.

Pork Chops with Japanese Sake Sauce 豚肉の日本酒ソース

これは長野県で農園と葡萄畑をも営みつつプロはだしの料理を作るエッセイスト（羨ましい）、玉村豊男氏の本に載っていた料理をほぼそのまま作りました。塩コショウした豚肉の切り身を薄く油を引いたフライパンで焼き、軽く焼き色がついたら少量の日本酒を注ぎ、そのお酒の水分が蒸発してカラメル状になるまで焼きます。肉を取り出し、温めておいた皿に取り置いて、フライパンに再度日本酒を注ぎ、その水分でフライパンの底のカラメル状の日本酒をこそげとり（デグラッセ）、中弱火で少し煮詰めてソース状になったかな、と思ったらそれを豚肉にかけて出来上がり。甘さはありますが、実に旨味のある味となります。さっと茹でた青梗菜（チンゲンサイ）を添えてご飯と頂きました。

This recipe is from a book by Toyoo Tamamura, a Japanese essayist who lives in the countryside, grows vegetables and grape vines, and also is an accomplished cook - my kind of guy. Saute some pork chops seasoned with salt and pepper on a lightly oiled frying pan, then add some Japanese sake (rice wine) into the pan. When the pork is done and the sake is reduced to a caramel like color on the bottom of the pan, remove the meat onto a heated platter, then pour additional sake into the pan to deglaze the caramelized sake with a wooden spatula. Reduce the liquid on low to medium heat until it reaches a saucelike consistency, then pour onto the pork. This sauce should have a sweet yet very umami-rich flavor. Served with quickly boiled bok choy (Chinese greens), and a bowl of rice.

Spicy Roasted Pork Tacos スパイシーローストポークのタコス

豚の腰ロース（Loin）の塊で脂身の少ないものにクミン、カイエンペッパー、シナモン、パプリカ、コリアンダー（粉末）、ガーリックパウダー、塩コショウを擦り込み、しばし寝かせたものをオーブンで比較的低温で3時間ほどかけて焼いたものをフライパンで軽くトーストしたトウモロコシのトルティーヤに乗せ、前エントリで作ったワカモレ、キャベツと赤タマネギで作ったコールスロー、サルサヴェルデ（グリーンサルサ）、生のシラントロを載せてタコスとして頂きました。さすがにトルティーヤとサルサヴェルデは既製品を使いました。

Rubbed a not-so-fatty cut of pork loin with cumin, cayenne, cinnamon, paprika, coriander, garlic powder, salt and pepper, then roasted in an oven at a fairly low temperature (~300F) for 3 hours. Made a taco with this spicy roast, topping the meat with the guacamole from the previous post, a simple slaw of cabbage and red onions, salsa verde, and fresh cilantro on a lightly toasted corn tortilla. The tortilla and salsa verde were store-bought.