Garlic Ginger Pork

Filed under: RECIPES - Main Dish

Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I won’t discount my own user errors. Recipes are so temperamental. One day they are a keeper. The next time a flop. My problem with sticky recipes was they were runny, salty and just like every other generic stir-fry recipe. I wanted the sauce to cling to the meat not run off. I wanted less soy sauce and more tangy sweetness. I started with a recipe from a friend of mine. It was a typical Sticky Chicken recipe. With a pair of safety goggles and a science book I went to work to discover the secret of sticky sauces.

When a starch (such as flour, arrowroot, corn starch, or potato starch) is added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Heat water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either harden (think lollipops).

To make a thick sticky syrup the sugar, in this case the honey, is boiled with a liquid (soy sauce) and a thickener (corn starch). The chemical reaction is much like as described above. The glucose molecules are broken down creating a sticky syrup. The corn starch then binds with the liquid syrup to thicken it.

For this concept to work perfectly the ratio of each ingredient is factored into the equation.
The formula for a simple sugar is as follows:
Thin simple syrup – 3:1 water to sugar (used to glaze cakes and cookies)
Medium simple syrup – 2:1 water to sugar (used to make sweeten beverages)
Thick ‘basic’ simple syrup – 1:1 or 1:2 water to sugar (used in cocktails, fruit beverages, flavored ice)

For a thicker syrup I used two parts sugar to one part soy sauce. I wanted the sweet golden flavor of the honey to stand out with the ginger as opposed to the saltiness of the soy sauce. As for the thickener many recipes call for 1 tablespoon corn starch. It seems to chalky for me. Cutting the starch in half was just enough to give the sauce the lift it needed without the taste. The measurements worked perfectly. Just the right amount of sweet and salt melded together with the perfect hint of ginger.

I use this garlic ginger sauce on everything from pork to salmon. You can alter the ginger to your own tastes. Do watch the sauce closely as it cooks to prevent it from burning.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch or arrowroot
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
- Replace pork with salmon or chicken.
- Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

Technorati Tags: garlic, ginger, honey, pork, salmon, stir-fry

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