My San Chow Bow

Ok Guys here's my spin on an Asian classic.

So below you will see a link to the recipe I started within however I did the following.

• Did not use Mirin at all (unavailable where I live) - no loss
• Used toasted sesame oil instead of the seeds in the list (as above)
• Add sliced Lebanese cucumber
• Used a Lettuce leaf as a bowl
• added some red clili flakes

Method

I combined all of the ingredients in a bowl with the pork cut into nice 3 inch long slices (You want them thin but not so thin they cook instantly)

 

I allowed it to marinate over night.

 

Now I always fill the hibachi right too the top using natural charcoal (available on the link below) and light allowing it to sit for 35 munts prior to using.

When the Hibachi was ready I took the pork from the marinade bowl and shaking off any excess lay them on the grill, making sure not too much liquid was with them as this tends to lead to flare up's which charcoal the meat.

After cooking on one side for 10 minutes I turned them and allowed them to sit for another 5 before  removing from the heat (checking the biggest one was cooked through). They are done when the meat inside is stringy and not transparent.

 

Plating

So Here's where the san Chow Bow Miracle occurs.

Take a lettuce leaf (any type small ice bergs are the best in my opion) and create a little bowl.

add two to three slices of pork into each lettuce leaf.

Add a piece of  sliced Lebanese cucumber

Add a pinch of chili

My partner added a drop of sweet chili sauce to hers as she is not a fan of dried chili flakes either way it tastes delicious.

enjoy