Ginger Pork Recipes Recipe

Ingredients to make Ginger Pork Recipes:

Utensils:

1. Grater
2. Knife
3. Skillet
4. Kitchen paper
5. Bowl
6. Chopsticks
7. Font

Ingredients for 1 person:

1. 2 pork loin steaks (40-50g)
2. * Filleted pork loin the ideal thickness is approximately 3 to 4 mm, suitable for frying.
3. *In the case of not having loin steak, you can also use minced loin.
4. 1/2 teaspoon of vegetable oil
5. *Refined vegetable oils that enhance the flavor of the ingredients and are widely used.
6. Sauce (Lately you can get an instant bottle, it’s called “yakiniku no tare” it’s also very tasty)
7. 1 tablespoon soy sauce (Sho-yu)
8. *Sho-yu is a fundamental element in Japanese cuisine.
9. 1+1/2 spoons of mirin
10. *Mirin is commonly used as a sweetener for cooking in Japan. It is made with malted rice liquor.
11. 1/2 spoon of sake
12. *Typical alcoholic drink from Japan obtained from the fermentation of rice. In Japan it can be used to give a different touch to a dish and soften the flavor, but white wine will do if you can’t get sake.
13. 1/4 tablespoon ginger juice
14. *Grated and squeezed.
15. 1/4 spoon of sugar

How to make Ginger Pork Recipes:

• Ginger pork is a delicious, quick and cheap dish.
• Ginger is coveted all the time.
• It is a deliciously scented dish, very popular and very common in Japanese cuisine.
• Note; You need to make a series of cuts so the meat doesn’t bow.
• Marinate the meat for 5 to 10 minutes and drain it well before frying so that it does not burn in the pan.
• Preparations
• Step 1: Prepare the sauce *Mix everything well…
• Step 2: Prepare the meat *Make small cuts with the tip of the knife at the limit of the lean meat and the fatty part.
• Step 3: Marinate the meat *Leave the meat in the sauce in a bowl for 5 to 10 minutes. *Turn it over and push it from time to time.
• Elaboration
• Step 4: Fry the meat *Put 1/2 teaspoon of vegetable oil in the pan and heat it over medium heat.
• *Let the kitchen paper absorb the meat sauce a little and fry it in the pan until it is golden brown.
• *Absorb the sauce from the meat a little, leaving it on the kitchen paper.
• *Fry the meat in the pan until it is well browned.
• *Turn it over and also fry the other side until the meat is well browned on both sides.
• But to prevent it from hardening, you have to take care of it when frying.
• Step 5: Transfer to the plate *Remove once, temporarily. *Pass the meat to the plate. (It’s not over yet)
• Step 6: Bring sauce to a boil briefly. *Wash the pan a little and pour the sauce that has remained in the bowl into it. * Heat it over high heat until it boils.
• Step 7: Coat the meat with the sauce *While it boils, put the meat in the pan and let it soak up the sauce. *Turn off the fire
• Step 8: Serve *Spread the lettuce leaves or julienne the cabbage on the plate, place the meat on them and garnish with tomato and a little mayonnaise on the side
• *Usually serve with a cup of rice, a cup of Chinese or miso soup and a small plate of pickled vegetables (tsukemono) etc.