Ginger pork

This is an easy dish. I’ve made it many times and experimented with various methods to create the perfect flavour.

SERVES 4 PREP 5 mins COOK 30 mins EASY

4 tbsp soy sauce

3 tbsp mirin

1 tbsp grated ginger

300g pork tenderloin fillet, cut into thin slices

vegetable oil, for frying

For the potato salad

450g waxy potatoes, such as

Charlotte

1 small cucumber

1/2 small onion

2 slices cooked ham

5-6 tbsp mayonnaise

1 To make the salad, put the unpeeled potatoes in a pan of cold water, cover and place over a high heat. When the water comes to the boil, turn the heat down to low and cook for 20-25 mins until tender. Peel the skins off, then transfer to a bowl and roughly crush while they are still hot.

2 Slice the cucumber. Toss with a little salt in a bowl and let it stand for 5 mins. When it starts to soften, use kitchen paper to squeeze out the excess moisture.

3 Thinly slice the onion and soak in water for 5 mins before squeezing out the excess moisture with kitchen paper.

4 Cut the slices of ham in half, then cut into thin strips.

5 Add the cucumber, onion and ham to the potatoes and mix together. Fold in the mayonnaise and season. 6 To make the pork, combine the soy sauce, mirin and grated ginger in a bowl. Marinate the pork in the mixture for a few minutes.

7 Heat some vegetable oil in a frying pan over a high heat and briskly sear the pork in batches on both sides until brown. Pour off any pan juices (reserving the juices) and wipe out the frying pan with kitchen paper between batches.

8 Serve the ginger pork alongside the potato salad and pour the reserved pan juices over the pork.

PER SERVING 537 kcals • fat 37g • saturates 4g • carbs 28g • sugars 9g • fibre 2g • protein 21g • salt 2.6g