Pork in ginger
Butaniku shuha-yaki
Spaghetti with meatballs
- 500 GRAM PORK LOIN, cubed
- PIECE OF GINGERROOT, grated
- 3 TBSP SAKE
- 2 TBSP SOY SAUCE
- 100 GRAM CABBAGE, shredded
- 1 GREEN SWEET PEPPER, cut in squares
Stir fry the pork 5 minutes. Add the cabbage and the pepper and stir fry 5 minutes more. Mix the soy sauce with the sake and ginger and pepper and salt to taste and add, heat well.
Mix the minced beef with one egg, the breadcrumbs, the oregano and pepper and salt to taste and form 20 small balls. Bake them 15 minutes in olive oil, turn now and then. Add the bacon in the last 5 minutes. Cook de pasta al dente. Immediately after cooking, stir in the two remaining eggs first and then the lemon rind and cream. Put the spaghetti in a large bowl, put the meatballs and bacon on top and sprinkle with cheese.
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