Ginger Pork
Tender and salty pork chops. We usually make it with thin sliced pork in Japan but I made it with pork chops as it’s much easier to find in England. It is very popular and typical Japanese dish.
Ginger Pork
Tender and salty pork chops. We usually make it with thin sliced pork in Japan but I made it with pork chops as it’s much easier to find in England. It is very popular and typical Japanese dish.
Open in Cookpad AppSteps
- 1
Take the pork chops out of the fridge and bring to room temperature. Cut through the fat and filament at intervals (as many as possible). This will help the meat stay tender. Then tenderise with the back of the knife. Doing it for both sides of the meat will make it more tender.
- 2
Season both sides of the meat with salt and pepper and dust it with flour.
- 3
Mix the seasoning in a bowl. (From grated ginger to water)
- 4
Slice onion.
- 5
Heat the oil in frying pan and start frying the pork chops with medium-high heat for 3-4 mins then turn.
- 6
Fry another 1 min, slide the pork chops to one side of the frying pan and fry sliced onion on the other side for about 30 sec.
- 7
Add the seasoning sauce, reduce heat, mix and simmer while basting the meat.
- 8
When the sauce become a little sticky and the meat is cooked, get ready to serve.
- 9
Chopped cabbage (sweetheart cabbage) is the best to serve with ginger pork. Put them in water for 1 min after chopping, drain well and plate. Put your favourite dressing!
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