Pork with rice and spinach
4 servings
25 minutes
Pork with rice and spinach is a dish that combines a refined aromatic harmony of Eastern spices and tender meat soaked in a spicy marinade. This culinary masterpiece has roots in Italian cuisine, adapted with Asian notes. The marinade of soy sauce, Mirin, and sesame oil gives the meat depth of flavor, while star anise and 'Five Spices' add a mysterious spiciness. After frying and baking, the pork becomes soft, juicy, and rich in aromas. The dish is complemented by fluffy rice and fresh spinach leaves, bringing lightness and balance to the composition. It’s the perfect dinner for connoisseurs of harmonious flavor combinations and textures that will provide an unforgettable gastronomic pleasure.
1
To prepare the marinade, mix soy sauce, Mirin wine, and sesame oil in a large bowl. Add finely chopped garlic, Chinese five-spice, star anise, grated ginger, and brown sugar. Stir until the sugar dissolves. Place the pork fillet in the marinade and refrigerate for at least an hour.
- Soy sauce: 2 tablespoons
- Mirin: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves
- Chinese five-spice powder: 1 teaspoon
- Star anise: 4 pieces
- Fresh ginger: 1 tablespoon
- Brown sugar: 1 tablespoon
- Pork tenderloin: 1000 g
2
Place the marinated pork fillet (two pieces, about 500 grams each) on a well-heated skillet. Sear the pork on both sides until golden brown. Then transfer the meat to a baking tray and bake for 10 minutes in an oven preheated to 180°C.
- Pork tenderloin: 1000 g
3
Meanwhile, let's prepare the sauce. For this, pour the remaining marinade into a pan, add 125 ml (half a cup) of water, and bring everything to a boil. Then reduce the heat and cook for 3 minutes.
- Soy sauce: 2 tablespoons
- Mirin: 2 tablespoons
4
Remove the pork fillet from the oven and let it rest for a few minutes. Slice the pork thinly and drizzle with sauce. Serve steamed, rinsed rice and spinach leaves as a side dish.
- Pork tenderloin: 1000 g
- Rice: 300 g
- Fresh spinach leaves: 6 pieces
