Pork Shabu Salad With Hijiki Seaweed Dressing
Pork Shabu Salad is a summer salad variation of shabu-shabu, which is a winter hotpot of thinly sliced meat and vegetables that are briefly cooked in a light stock and then eaten with dipping sauces. Shabu-shabu originated in the Setouchi region at the restaurant Suehiro in Osaka in 1952 as a much lighter, more subtly savory alternative to sukiyaki—the sweet, very rich hotpot that got its start in the Tokyo area. Since then, shabu-shabu has become popular throughout Japan. It has also spawned many variations, such as this dish which combines lightly boiled meat with cold vegetables and is dressed rather than served with a dipping sauce on the side.
The dish can be made with either pork loin or shoulder. The trick is for the meat to be sliced very thinly, about 1/8” or thinner. In Japan, it comes this way, and is called shabu-shabu pork. Elsewhere, look for it in Japanese, Korean, and Chinese grocery stores or try to get your butcher to cut you long, paper-thin slices of meat. To do it yourself, first put the pork in the freezer for about 90 minutes, then cut it. If you have to settle for slightly thicker slices than we recommend, that’s fine, but cut them in half.
Pork Shabu Salad With Hijiki Dressing
Buta Shabu Salada no Hijiki Doressingu : 豚しゃぶサラダのひじきドレッシング
Serves 4
Main Foods
Pork Loin or Pork Shoulder, 1/2 lb. (225 g)
Japanese Cucumber, 1
Purple Onion, 1/2
Seasonings
Sake, 2 tablespoons
Hijiki Seaweed Dressing, as desired
Directions
Add the sake to 4 cups (1 liter) of water in a deep fry pan and bring to a boil, then cut the heat. Put the pork slices into the hot water, 3 at a time, and remove them as soon as they are no longer pink, about 1 minute. This will ensure that they are tender and moist. Place the cooked pork in a drainer to cool naturally. Don’t put them in cold water as this will shrink and toughen the meat.
Slice the onion thinly against the grain and soak in a small bowl of cold water for about a minute to refresh its crunch and mellow its sharpness.
Rinse and dry the cucumber and cut it into thick coins.
Serve
Toss the onions and cucumbers together in a serving bowl, mound the pork on top, and pour over the Hijiki Seaweed Dressing.
Variations
You can vary the main foods depending on your preferences and whether you’re serving this as a side dish or more of a main course for lunch or dinner. Use chicken and seafoods, instead of pork, and add lettuces and other crunchy vegetables, such as shredded cabbage and bean sprouts. You can also vary the dressing. Our Bitter Orange Ponzu Sauce and Shio Ponzu Sauce are excellent alternatives.
Note
If preparing the cucumber and onions ahead of time, chill them in the refrigerator. But don’t refrigerate the cooked pork as this will shrink and toughen the meat.