Healthy & Easy Side Dish with Mizuna and Pork

• 150 grams Pork (Thinly sliced thigh or offcuts)
• 8 bunches Mizuna
• 1 Salt, pepper
• 1 to serve Ponzu

1. Rinse the mizuna well, and slice off the roots.
2. Never drain the excess water!
3. Leave it as is after rinsing.
4. Chop the mizuna into fourths.
5. Also cut the pork into bite-sized pieces if you're using thinly sliced pork thighs.
6. Take 2 bunches from the root-end of the mizuna that are now chopped into fourths, and line them evenly into the frying pan.
7. Don't turn the heat on yet!
8. No need for oil!
9. !
10. Line the remaining mizuna leaves on top of the roots.
11. Spread out each of the bite-sized pieces of pork slices and line on the mizuna.
12. Sprinkle evenly with salt and pepper.
13. Cover the pan, turn the heat on, and steam for 5 minutes over low heat to finish.
14. It's ready to eat when you can see that the pork is cooked through!
15. Enjoy the mizuna and pork with ponzu while it's still hot.
16. I'm so lazy that I bring the whole frying pan onto the dining table to serve directly from the pan.

pork, mizuna, salt, ponzu

Taken from cookpad.com/us/recipes/151027-healthy-easy-side-dish-with-mizuna-and-pork (may not work)