Pork marinated in a ginger sauce and sautéed to a mouth-watering brown. To keep the pork moist and tender, be sure not to cut corners in this recipe.
Photographed by Akio Takeuchi
Calorie count is per serving.
Excludes time needed to bring the pork to room temperature.
Ingredients (Serves 4)
- 300 g pork loin (thinly sliced)Note
*2-3 mm thick.
- 1 tbsp ginger (grated)
- 4 tbsp soy sauce
- 3 tbsp mirin
- Cabbage, as needed
- 1-2 tbsp vegetable oil
The definition of “thinly sliced” depends on the store. If the sliced pork you bought is thicker than 2-3 mm, wrap in plastic wrap and lightly pound with your hands to achieve the desired thickness.
Remove the pork from the fridge and bring to room temperature. To crisp the cabbage, cut it into shreds and soak in ice water. Drain thoroughly and then refrigerate until needed.
The use of pork loin with a moderate amount of fat is recommended. The fat will keep the meat from drying out during cooking.
Grate the ginger gently and slowly.
It's best not to apply too much pressure when grating the ginger. If you grate too strongly, you'll end up with coarse fibers that are susceptible to burning during cooking.
Prepare the [Sauce] by combining [A] in a bowl along with the grated ginger.
Pour 1/3-1/2 of the [Sauce] into a tray and marinate 1/3 -1/2 of the pork for 2-3 minutes, making sure the slices do not overlap. After removing the slices for sautéing, replenish the [Sauce] and repeat the marinating process for the remaining pork.
Be careful not to marinate the meat for more than 3 minutes. It will actually toughen the meat if you do so.
Heat some of the vegetable oil in a pan placed over high heat. Lightly drain the pork and lay the slices out in the pan so they don't overlap.
Sauté for 30-60 seconds to brown and then turn over to sauté for 30 more seconds. Rinse the pan and repeat the process to sauté the remaining pork. Plate and serve with shredded cabbage on the side.
Cook the meat quickly. Too long and it will be tough.