Saturday, November 14, 2009

Sesame & Soy-Ginger Pork with Soba

I heard my first Christmas Carols on the radio the other day. I guess this one station in town starts playing them November 1st. Given a choice they'd probably start right after Labor Day but then they'd be accused of "disrespecting" Halloween. Yup, you don't want to go up against "Monster Mash".

I can't stand that we completely blow by Thanksgiving, but I have to admit I'm no better than the rest. It's a Saturday in mid-November, Michigan is blowing another football game and it's 60 degrees outside. Only one thing to do: Outdoor Christmas Lights!

Every year there's that one weekend when you can risk life and limb putting up your outdoor lights without freezing your finger tips. Today was the day. So,I started rooting around in the basement, finding lights, testing strings and cursing burned out bulbs. How can bulbs burn out while they're sitting in the basement unplugged?

I got everything up. I won't turn the lights on until the Friday after Thanksgiving, but at least there were no frozen finger tips or cracked patches of skin. I'm inspired to make something a bit lighter for dinner. Grill one more time in decent temperatures. Sesame & Soy-Ginger Pork is light and quick. The marinating happens while your stringing lights or raking the last of the season's leaves. Enjoy...

Sesame & Soy-Ginger Pork with Soba
from Donna Hay magazine, Issue 46

1 1/2 pounds pork tenderloin, trimmed
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup mirin wine
1 teaspoon freshly grated ginger
1/4 cup water
12 ounces soba noodles, cooked
1 TBSP toasted sesame seeds
1 TBSP vegetable oil

Add the first 5 ingredients in a re-sealable bag and mix well to fully combine. Refrigerate for at least 30 minutes and up to 8 hours.

Preheat your grill over medium-high heat.

Remove the pork from the marinade, but KEEP THE MARINADE.

Grill the pork until done. Approximately 15 - 20 minutes, turning every 5 minutes or so.

While the pork is grilling, prepare the soba noodles according to package directions. When done, rinse the noodles under cold running water.

While the pork and soba are cooking, transfer the reserved marinade to a small saucepan. Add the water and gently simmer until the sauce slightly thickens, about 5 minutes.

Toss the soba noodles with oil and sesame seeds. Serve the noodles with slices of pork and drizzle with the sauce.

OK, quick,easy and painless on a warm autumn day. The original recipe called for green tea soba noodles. I don't know where you live, but here, green tea soba noodles are hard to come by.

Alrighty crablings, I'm sure the weather is going to turn soon. until then remember, you can do it, you can cook.

1 comment:

WineWizardBob said...

Here it is folks, the wine that does double duty. Sesame & Soy-Ginger Pork with Soba AND your traditional Thanksgiving turkey both go with Gewurztraminer from Alsace. The spiceyness of the wine works well with the soy-ginger combo as well as the cinnamon-nutmeg-clove-sage combo of bird day. And you get to pick your sweetness level in the wine. If you want dry, buy Trimbach, if you want richness and some sweetness look for Zind-Humbrecht, if you want value, look for Willm.

And if you want to do a triple threat.. Gewurztraminer is yummy with a PB and J.