Ginger Pork 167kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03701
cooking time 30 minutes
comment It is a must dish at home and at restaurants. Preparation of the ginger pork is easy: you only have to make the sauce and marinate the pork before cooking.
image The ginger sauce matches well with the pork. Serve with vegetables, as the soy sauce with mirin and sake and also the spicy ginger sauce have a strong taste.
Lean pork loin 120 g
(A) Sake a little more than 1tsp
(A) Ginger juice a little less than 1 tsp
(A) Starch 1/2 tsp
(B) Soy sauce 1 and 1/3 tsp
(B) Mirin 1 and 1/3 tsp
Oil 1/2 tsp
Carrot 10 g
Asparagus 40 g
Mushrooms 60 g
(C) Ponzu (citrus vinegar) soy sauce 1 and 1/3 tbsp
(C) Ginger, finely chopped 1/2 tsp
(C) Red pepper, chopped to taste
Shiro-negi (white part of a Japanese leek)
Not essential, if not available.
5 g

Cut the carrot into small irregular wedge-shaped pieces (ran-giri). Quarter the mushrooms lengthwise. Trim the bottom ends of the asparagus, remove the tough outer skin, and cut diagonally into 2-cm lengths.

Arrange the mushrooms and the vegetables on an oven toaster baking sheet lined with oven paper and roast for about 3 minutes. Mix the (C) seasonings in a plastic bag, add the roasted vegetables, shake gently to coat the vegetables with the seasoning mixture and set aside to cool down.

Make a lengthwise slit on the white leek, remove the core, cut into julienne strips (sen-giri) and immerse in water. Drain. Halve the pork loin, place in a bowl and rub with the (A) seasonings.

Heat the oil in a non-stick frying pan, add the pork and sauté. When all sides of the pork are browned, pour the (B) seasonings over the pork, using a circular motion and turn off the heat. Place the pork and the vegetables on a plate, garnish with the white leek and serve.

technique Cook the pork over medium heat carefully so as not to burn.
  1. Cut the carrot into small irregular wedge-shaped pieces (ran-giri). Quarter the mushrooms lengthwise. Trim the bottom ends of the asparagus, remove the tough outer skin, and cut diagonally into 2-cm lengths.
  2. Arrange the mushrooms and the vegetables on an oven toaster baking sheet lined with oven paper and roast for about 3 minutes. Mix the (C) seasonings in a plastic bag, add the roasted vegetables, shake gently to coat the vegetables with the seasoning mixture and set aside to cool down.
  3. Make a lengthwise slit on the white leek, remove the core, cut into julienne strips (sen-giri) and immerse in water. Drain. Halve the pork loin, place in a bowl and rub with the (A) seasonings.
  4. Heat the oil in a non-stick frying pan, add the pork and sauté. When all sides of the pork are browned, pour the (B) seasonings over the pork, using a circular motion and turn off the heat. Place the pork and the vegetables on a plate, garnish with the white leek and serve.