Pork & Brown Rice Vinegar with Ume Sauce
Greg Dunmore
Rated 4.7 stars by 9 users
Servings
2
This recipe is inspired by one from Iio Jozo, the renowned vinegar producer behind some of the most thoughtfully crafted vinegars in Japan. I wanted to highlight Iio-san's exceptional Brown Rice Vinegar with Ume by creating a simple, flavorful dish that brings out its natural balance of sweet and tangy notes.
In this version, tender sautéed pork and onions are complemented by the gentle acidity of brown rice vinegar and the delicate sweetness of ume (Japanese plum), resulting in a dish that’s both comforting and vibrant. It comes together quickly—perfect for a weeknight meal—and is especially satisfying served over a warm bowl of rice.
Enjoy!
Ingredients
-
1 teaspoon Wadaman Organic White Sesame Oil
- 2 ounces yellow onion, thinly sliced
- ¼ teaspoon sea salt
-
10 ounces pork loin thinly sliced
- ½ tablespoon sake
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1 tablespoon Iio Jozo Brown Rice Vinegar with Ume
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1 tablespoon Yamaki Jozo Organic Soy Sauce
- Black pepper
- Scallions, thinly sliced for garnish
Directions
- Heat a medium sauté pan over medium-high heat and add the oil. Once the oil begins to lightly smoke, reduce the heat to medium.
- Add the sliced onion and salt. Cook, stirring occasionally, until the onions are lightly browned and beginning to turn translucent at the edges, about 1–2 minutes.
Increase the heat back to medium-high. Add the sliced pork and cook, stirring frequently, until it's about three-quarters done, 1–2 minutes.
- Deglaze the pan with the sake, stirring or tossing to combine. Continue cooking until the pork is fully cooked through.
- Turn off the heat. Add the rice vinegar and soy sauce, stirring to coat everything evenly.
- Transfer to a serving dish and garnish with freshly cracked black pepper and the scallions.