Shishito peppers are popular in Japan, but they were once quite rare in the
states. I use to have to grow my own in the garden to enjoy them but now I can
get them here at the store. This dish is easy and goes well with beer!
Shishito peppers are not usually hot like chili or jalapeno peppers but
some of them are hotter than the others. It seems that one out of every ten
might be on the hotter side, so we say eating them is like playing Russian roulette.
There are some good nutritional benefits to eating peppers, as they are high in
antioxidants and vitamin C, so eat them whenever you can.
Shishito peppers are great used in tempura. Try it also with my tempura recipe: Basic Kakiage Tempura.
Shishito Peppers with Pork Belly Sauté
·
Shishito peppers
·
meat (preferably pork belly)
·
salt
·
pepper
·
oil
1.
Wash
Shishito peppers and poke a small hole with knife or tooth pick so that they don’t
burst open.
2.
Cut
your favorite meat into bite-sized pieces.
3.
Heat
the oil in a frying pan and sauté the meat until the color changes.
4.
Add
Shishito peppers into the frying pan and sauté together until the Shishito
peppers have a bright green color. Season generously with salt and white or
black pepper.
5.
Sauté another
1 to 2 minutes until the meat and Shishito peppers are cooked. Season again if
you need then serve.
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