Echinia de Porc teriyaki by Laurent Mariotte

Ingredients

For 6 servings

• •1 kg 1 kg of pig echine
• •2 2 pak choi (or 1/4 of curly green cabbage)
• •10 10 leaves of coriander
• •mill pepper
• •10 cl 10 cl soy sauce
• •10 cl 10 cl rice vinegar
• •2 c. à soupe 2 tablespoons of honey
• •1 verre 1 glasses of sake
• •1 c. à soupe 1 tablespoons of sesame oil
• •1 1 ginger grows
• •2 gousse 2 cloves of garlic

Method

1. 1.Grate the garlic and peeled ginger. Gather all the ingredients of the Teriyaki marinade and bring to a boil; Book.
2. 2.Cut the pig echine into strips of 1 cm thick.
3. 3.Separate the ribs from the cabbage leaves and cut the ribs into sticks.
4. 4.In a large jumper, colour the pork slats over high heat for about ten minutes. Salt, pepper. Add the cabbage ribs. Let it blow for five minutes. Pour the marinade and cook for 10 minutes. Finish by adding the leaves cut in half, mix and exit from the fire.
5. 5.Place the teriyaki in a large dish and sprinkle with coriander. Pair with rice or sautéed noodles.