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Ginger Pork Loin Steak with Pearl Barley

Ginger Pork Loin Steak with Pearl Barley

By OcadoLifePublished on 10 December 2021An aromatic dish with bold Asian flavours and an irresistible sticky sauce. Marinating the pork loin in fresh ginger, garlic and rice wine helps to tenderise the meat before cooking, and the firm texture of the pearl barley gives this dish some extra bite. As a final flourish, you might like to use some Japanese microherbs as garnish.
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Time and servings

45 minsTotal time
4Servings
25 minsPrep time
20 minsCooking time

Ingredients

  • 80 g of ginger, grated
  • 1 clove of garlic, crushed
  • 2 tbsp of rice wine(or sake)
  • 4 pork loin steaks, sliced lengthways into two
  • 240 g of pearl barley
  • 4 tbsp of soy sauce
  • 2 tbsp of mirin
  • 3 tbsp of light brown soft sugar
  • 1 tbsp of sunflower oil
  • 1 onion, thinly sliced
  • 40 g of cornflour
  • 100 g of watercress

Method

  • Step 1

    Cook the pearl barley, following pack instructions.

  • Step 2

    Meanwhile, make the sauce by mixing the soy sauce, mirin and sugar together in a bowl.

  • Step 3

    To make the marinade, squeeze the juice out of the grated ginger into a separate bowl, reserving the pulp to one side. Mix the ginger juice with the crushed garlic and rice wine. Place the pork on a large plate or dish, and pour the marinade over, leaving for 10 mins.

  • Step 4

    Now stir the reserved grated ginger pulp into the sauce bowl.

  • Step 5

    Heat the oil in a frying pan over a medium heat, then fry the onion until translucent.

  • Step 6

    Remove the pork from the marinade, season, then dust with cornflour. Pour any leftover marinade into the sauce bowl.

  • Step 7

    Fry the pork for 2-3 mins. Pour the sauce mixture into the pan and cook until it thickens and the pork is cooked through.

  • Step 8

    When the pearl barley is cooked, drain and divide into four bowls and top with watercress.

  • Step 9

    Cut the pork steak into slices and drizzle a little of the cooking sauce over each serving.