Savory Braised Shishito Peppers with Pork Tenderloin
A Delightful Summer Side Dish: Braised Shishito Peppers with Pork Tenderloin
This dish features the best of summer produce: tender shishito peppers and succulent pork tenderloin, braised together to create a perfectly savory and chewy side dish bursting with umami. It’s an irresistible accompaniment to any meal, boasting a rich flavor profile that is both simple to make and deeply satisfying.
Main Ingredients- Pork tenderloin 300g
- Shishito peppers 1 bowl (approx. 200g)
- Shiitake mushrooms 5 pcs
- Dashi stock 1 cup (200ml)
Marinade & Seasoning- Soy sauce 4 Tbsp
- Plum extract 1 Tbsp
- Cooking wine 1 Tbsp
- Oligosaccharide 3 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Sugar 1/2 Tbsp
- Oyster sauce 1/2 Tbsp
- Black pepper to taste
- Soy sauce 4 Tbsp
- Plum extract 1 Tbsp
- Cooking wine 1 Tbsp
- Oligosaccharide 3 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Sugar 1/2 Tbsp
- Oyster sauce 1/2 Tbsp
- Black pepper to taste
Cooking Instructions
Step 1
Begin by preparing all the ingredients for this delicious braised dish: shishito peppers and pork tenderloin.
Step 2
Thoroughly wash the fresh shishito peppers, removing their stems. Ensure they are well-drained after washing.
Step 3
To help the marinade penetrate deeply, prick the shishito peppers all over with a fork or a skewer. Alternatively, you can make small slits with a knife.
Step 4
Slice the pork tenderloin into thin strips, approximately 0.5cm thick.
Step 5
In a bowl, combine the sliced pork tenderloin with 1/2 Tbsp of sugar, 1 Tbsp of cooking wine, and a pinch of black pepper. Gently mix and let it marinate. This step tenderizes the pork and removes any unwanted odors.
Step 6
Bring a pot of water to a rolling boil. Once boiling, add a pinch of salt to the water.
Step 7
Carefully add the prepared shishito peppers to the boiling salted water and blanch them for about 30 seconds to 1 minute. This brief blanching helps to mellow their slightly bitter taste and retain a pleasant crispness.
Step 8
Immediately remove the blanched shishito peppers from the hot water and place them in a colander. Rinse them under cold running water to stop the cooking process and drain them thoroughly.
Step 9
Prepare the shiitake mushrooms by removing their stems and slicing them thinly. If shiitake mushrooms are unavailable, you can omit them, but they add a wonderful depth of flavor.
Step 10
Now, let’s prepare the braising liquid. In a separate bowl, whisk together 4 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp oligosaccharide, 1 Tbsp plum extract, 1/2 Tbsp oyster sauce, and a pinch of black pepper until well combined. (Note: The final seasoning will incorporate all listed ingredients.)
Step 11
Heat a pan over medium-high heat. Add the marinated pork tenderloin and stir-fry quickly until the surface turns white and is just cooked through. Ensure the pork strips are separated as they cook.
Step 12
Once the pork is mostly cooked, add the sliced shiitake mushrooms to the pan and stir-fry briefly. Pour in the prepared braising liquid and bring it to a boil over high heat.
Step 13
Add the blanched shishito peppers to the pan, followed by 1 cup of dashi stock. Reduce the heat to medium and let the mixture simmer, stirring occasionally, allowing the flavors to meld and the sauce to reduce.
Step 14
Cover the pan and continue to simmer over medium-low heat until the sauce has reduced by about half. Once the sauce is thicker, remove the lid and stir the ingredients frequently, ensuring the sauce doesn’t burn at the bottom.
Step 15
Lower the heat to low and continue to braise for about 15-20 minutes more. The key is to let the shishito peppers absorb the flavors and become wonderfully tender and chewy. It’s natural for the volume of peppers to decrease significantly as they cook down.
Step 16
In the final stage, stir in the remaining 1 Tbsp of oligosaccharide for a glossy finish. Drizzle with sesame oil and sprinkle with toasted sesame seeds. Give it a final gentle toss.
Step 17
Your savory braised shishito peppers with pork tenderloin are ready! Enjoy this delicious side dish with its perfect balance of saltiness, chewiness, and rich umami flavor. It’s a fantastic way to brighten up any meal.
