Charles Namba's Ginger Pork. Credit: Wyatt Naoki Conlon
Chef Charles Namba’s ginger pork is a refined take on a classic Japanese home-style dish, balancing umami-rich marinade with bright, seasonal vegetables. The shio koji tenderizes the pork overnight, while the ginger-soy glaze adds a savory-sweet finish that pairs beautifully with the crisp radish salad.
How to make Ginger Pork with Shiso and Radish Salad
01.
Marinate the Pork Chops
- Rub the shio koji evenly over the pork chops and refrigerate overnight (approximately 24 hours).
- Remove from the refrigerator and let rest at room temperature while preparing the remaining components.
02.
Prepare the Salad
- Bring a pot of water to a boil.
- Blanch the hearts of palm for 10 seconds, then transfer to an ice bath.
- Blanch the sugar snap peas for 1 minute and place in the ice bath.
- Once cooled, drain both. In a bowl, toss with radish, lemon juice, olive oil, salt, and pepper.
- Set aside.
03.
Cook the Pork Chops
- Heat a grill or grill pan.
- Grill the pork chops for approximately 3 minutes per side, or until cooked to desired doneness.
- Remove from heat and let rest for 10 minutes.
04.
Make the Glaze
- In a small saucepan over medium heat, combine cooking sake, mirin, ginger, sugar, and shallot.
- Reduce until slightly thickened, about 10–12 minutes.
05.
Plate and Serve
- Place the pork chops in the center of a large plate and arrange the radish salad around them.
- Drizzle the hot ginger glaze over the pork and salad.
- Garnish with sliced shiso.
