Lemon-Ginger Ponzu Pork Medallions (American × Japanese)

Method

1. Shred the cabbage as finely as you can, soak it in cold water for 5 minutes, then drain and shake dry so it turns crisp. In a small bowl, stir the ginger, soy sauce, mirin, lemon juice and honey until the honey dissolves.

   Add in this stepCabbage 120 gFresh ginger, finely grated 2 tspSoy sauce 1½ tbspMirin 1½ tbspLemon juice 1½ tbspHoney 1 tsp

2. Strip the silver skin from the tenderloin, cut it into rounds 2 cm thick and press each with your palm to 1.5 cm. Pat dry, season with the salt and pepper, then dust thinly with the potato starch and tap off the excess. The starch helps the sauce cling as a glossy glaze.

   Add in this stepPork tenderloin 300 gSalt 1 pinchBlack pepper 1 pinchPotato starch 1½ tbsp

3. Heat the oil in a 26 cm frying pan over medium-high heat for 2 min.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

4. Lay in the medallions with space between them (batches: 1). Cook undisturbed for 2 min 30 sec until golden, then flip and cook 2 min more. They are done at 63 °C inside, or when the juices run clear. If you cooked in batches, keep the first batch on a plate and add it back in the next step.

5. Wipe out the leftover oil with paper towel and put all the pork back in the pan. Lower the heat to medium heat, pour in the sauce and turn the medallions for 1 min, until the sauce bubbles down into a thick, shiny glaze that coats them. Just before turning off the heat, add the butter and swirl until melted.

   Add in this stepButter 15 g

   medium heat

6. Fill bowls with the rice, pile the cabbage alongside, top with the pork and spoon over the sauce left in the pan. Scatter with thinly sliced scallions.

   Add in this stepHot cooked short-grain rice 360 gScallions 1