Japanese Ginger Pork
A savory dish featuring thinly sliced pork coated in a tangy ginger sauce, paired with crisp vegetables.
Thinly sliced pork in a tangy ginger sauce with crisp veggies.
prep time
20 min.
cook time
15 min.
serving
4 servings
Instructions
Prep Vegetables
Slice the onion into 1/4-inch thick slices.
Thinly slice the cabbage; soak in cold water for 1-2 minutes to remove bitterness, then drain.
Prep Pork
Thinly slice the pork loin and make a few slashes along each edge to prevent curling.
Season with black pepper (and a little salt if needed).
Lightly coat with potato starch.
Cook Japanese Ginger Pork
In a large pan, heat 1 tablespoon oil over medium-high heat and sauté the sliced onions until softened and browned; remove and set aside.
In the same pan, add another tablespoon of oil. Working in batches, add pork slices in a single layer and fry for 1-2 minutes per side until no longer pink. Avoid overcrowding.
Lower the heat to medium, return the pork and onions to the pan, stir the ginger sauce, and pour it in. Simmer for 2-3 minutes, occasionally flipping the pork.
Optionally, grill shishito peppers to use as garnish.
Plate the pork over a bed of shredded cabbage, garnish with peppers and cherry tomatoes, drizzle with extra sauce, and serve with steamed rice.
Ingredients
Ingredients
- 1 knob of ginger (about 1 tablespoon grated)
- 0.5 yellow onion
- 0.25 head green cabbage
- 350 g thinly sliced pork loin
- Black pepper, to taste
- 2 tablespoon potato starch
- 3 tablespoon neutral-tasting oil
- Kosher salt, to taste
- Handful of shishito peppers (optional)
- Handful of cherry tomatoes (optional)
- Steamed rice, to serve
Ginger Sauce
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 3 tablespoon sake (or dry sherry)
- 2 teaspoon sugar
- 1 tablespoon water