Marinate the meat with ● ingredients. Massage the meat gently to speed up the process.
Mix the rice flour and katakuriko and coat the meat. Shake off the excess, and deep fry in 170°C to 180°C until crispy. Don't fry for too long.
If you over fry the pork, it will become brittle like crackers. As the slices are very thin, they meat will cook quickly in hot oil.
Finely chop the leek or scallions and submerge in water. Drain and dry. Mix the ▼ ingredients together with the leek or scallions.
Heat up the sesame oil in a thick bottomed small pan. When it starts to bubble, turn off the heat.
Put the chopped leek or scallions mixed with the ▼ ingredients in a heatproof bowl, and pour the hot oil. It will sizzle. Mix well, taking care not to burn yourself.
Pour plenty of the sauce over the hot crispy pork to finish. Serve with vegetables of your choice. I used broccoli sprouts this time.
Story Behind this Recipe
Our family loves leek-salt sauce with yakiniku (grill or griddle cooked meat) than soy sauce based sauce. The leek-salt sauce they serve at yakiniku restaurant we frequent is so delicious, and seemed easy to recreate, so I tried making it myself. It goes well with chicken karaage (deep fried chicken), so I tried it with thinly sliced pork that was on sale. I also recommend it with crispy chicken skin.
I had a lot of oil so I deep fried the meat this time, but you could shallow fry in a frying pan instead. You can coat the meat with potato starch, but if you add rice flour it will be really crispy.The sauce is perfect with stir fried or grilled meats too!