March 9, 2013

Pork Tenderloin Simmered with Vinegar/豚のヒレ肉のお酢煮

A love-hate relationship can last a long time.  These are the words that occur to me when I think of snow.  I make it a point to take a 20-40 minute walk every day.  Today, the weather was very good, and I saw signs of spring here and there.  How can I leave this beautiful place... despite the snow?

This is a snow dumping site designated by the city.

It's located on a river bank.

The snow is still this deep.

Today, I made pork tenderloin simmered with vinegar.  I also simmered natsumikan peels, cut a whole daikon and dried it, and took a container of nukadoko out of the freezer to make daikon stem and leaf nukazuke.

I basically followed this recipe:  recipe for pork tenderloin simmered with vinegar (Japanese only).

500 g pork tenderloin
400 ml water
100 ml soy sauce
100 ml vinegar
100 g sugar (I used 100 ml mirin instead)
5 boiled eggs

豚ヒレ肉ブロック 500 g
水  400 ml
醤油  100 ml
お酢 100 ml
砂糖  100 ml(私はみりんを100 ml使いました)

Combine water, soy sauce, vinegar, and sugar in a pot, bring to a boil, add pork, and simmer for 25 min. on medium to high heat.
The vinegar keeps the pork tender.
Sorry, a photo of leftovers.


Fräulein Trude said...

I made a very similiar recipe several times, the tenderloin keeps really nice and soft/tender. Very yummy.

Hiroyuki said...

Kiki: I usually use pork tenderloin to make hitokuchi (one-bite) tonkatsu because my son likes them. But, one day, he said he liked just made tender tonkatsu, but didn't care for reheated, rather tough tonkatsu. That's why I tried this recipe.