Self-invented pork with ginger, chili, mustard and georgian salad from great Nami-nami food blog.
Firstly fry small chops of pork ham on very hot pan until golden brown. The hardest part is to keep all the moist inside meat. I use heavy cast-iron pan so the temperature doesn’t drop.
Pour some olive oil to the other pan and fry small pieces of ginger and chili, add mustard granules. Mixe these spices with fried meat and smother on low fire until tender. Finally add a taste of soy sauce and lime juice.