Pork and Cabbage With Crispy Onion Sauce

シンプルなポークソテーを玉ねぎたっぷりのソースでさっぱり❤ご飯のすすむ味付けです！

This tastes great even without dipping sauce.Coating the pork in flour will keep it thick and juicy. You can also put it in a heatproof dish and in the microwave for 10 minutes. Recipe by riek76

I made this recipe to enter into a contest sponsored by a maker of malt whiskey. It's a festive dish that you can make with any kind of meat.Chopped pork is used in this recipe so it cooks very quickly. Please cook it until it's crispy.Use whatever vegetables you like.I made the aromatic sauce very simple. It's delicious on tofu too. For 4 servings. Recipe by Youtank

I really love fried chicken topped with onion and sweet and sour sauce. So, I tried a pork version.I think this sauce could be used in many dishes. It goes well with fried chicken and would give a deliciously mild taste to shredded vegetables. You can also use thinly sliced pork. Recipe by Raby

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

I had some leftover canned tomatoes so I used them in this.If the tough core part of the cabbage bothers you, chop it up finely.Crush the whole tomatoes while you mix the tomato sauce. For 3 servings. Recipe by hitkat

I had a lot of cabbage left and I had pork... I wanted to eat it with a twice-cooked pork style so I made this recipe.It will be delicious if you coat the pork well with the katakuriko and brown the pork well. Garlic, pork and miso are a perfect match. If you like garlic, add a lot! Recipe by Hanano arashi

When I was trying to come up with the flavour for the pork belly and the cabbage, okonomiyaki sauce suddenly came to mind.Making this dish takes less cooking time than making okonomiyaki! This dish also goes well with rice!This became our staple dish which is easy but delicious.Pork belly and cabbage combination is perfect with okonomiyaki sauce!!So there is nothing to note.The taste of okonomiyaki sauce varies depending on the brand. Adjust the amount to your liking. Recipe by Yusase mama

2回目の話題入り感謝☆つくれぽ180件☆柔らかいヒレ肉に、ソースがたっぷり絡んで美味♡ご飯のススムおかずです♫

I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.I used 2 large leaves of cabbage for this recipe.If your cabbage seems smaller in size, I would suggest you using a little more than that (3 to 4 leaves).The sauce is quite rich in flavour so you can be generous with the amount of vegetables you add to the pan. The finished dish will be as delicious if you swap japanese leek with onion. Recipe by Nanohana

My husband absolutely loves ponzu sauce.His golden rule is that [ponzu × ginger = refreshingly delicious]. So, I borrowed his "almighty combination" to put this recipe together.-Please adjust the amount of ponzu sauce and ginger to your liking.-Add more onion to make it more filling.-I add mushrooms or other vegetables when I don't have lots of pork or when I'm cutting down on expenses.-Mincing the ginger makes it more spicy. This will certainly suit grown ups. For 1 small serving for a bento. Recipe by Marrietty

Back when I was really into salty sauces, I made this using everything I had at home.The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

お肉が柔らかくて、しっかり味のついたステーキです。ソースでキャベツもたくさん食べられちゃいます。’08.3.1、話題入りしました。作ってくださった皆さん、ありがとうございます！

Very good so very tender

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

Our family loves leek-salt sauce with yakiniku (grill or griddle cooked meat) than soy sauce based sauce. The leek-salt sauce they serve at yakiniku restaurant we frequent is so delicious, and seemed easy to recreate, so I tried making it myself. It goes well with chicken karaage (deep fried chicken), so I tried it with thinly sliced pork that was on sale. I also recommend it with crispy chicken skin.I had a lot of oil so I deep fried the meat this time, but you could shallow fry in a frying pan instead. You can coat the meat with potato starch, but if you add rice flour it will be really crispy.The sauce is perfect with stir fried or grilled meats too! Recipe by Recoty

My oldest son loves cucumber so much, you might wonder if he's actually a kappa. Plus, he adores salty foods. So, this recipe dedicated to him.The amount of salt at step 5 depends on how much salt and pepper you add at step 3, so add to taste.At summer time, you'll get lots and lots of cucumbers and don't know what to do with it When that happens, you can use it all up in this delicious way.Try this recipe using other vegetables like cabbage too. Recipe by Kana2143

I added onions to the recipe "Refreshing with vinegar and great for recovering from summer exhaustion! Pork stamina stir-fry," and modified the recipe to help recovery.Stir-frying with onion adds a little bit of sweetness to the dish.If you want more vinegar flavour, add as needed when plating. Recipe by Hokkori-no

This is a favorite recipe from my mother. Recipe by Nanaiku

麺はごま油でパリッパリ！に焼いて下さい♡あんかけと相性good♬具材は他にも、海老や豚肉、木耳、長ネギ人参、味玉も♡

カツにに飽きたら蒸し焼きで美味しくいかがですか？玉ねぎの甘味とにんにくの香りで食欲をそそります♪

I remembered that someone said on TV how to crisp the chicken skin using a pot of water as a weight and I came up with my own original recipe.By pressing the chicken with a weight, its skin crisps up really nicely. Timing is crucial. Put the weight over the chicken before it starts to shrink with the heat. If you don't like putting the pot directly onto the chicken, use a piece of kitchen foil between them. Recipe by Matsujun

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko

A simple Chinese Cantonese sauce.

I got this recipe idea from Kikkoman's recipe for "homemade cabbage with sesame and miso sauce".I wanted to enjoy the fragrance of white sesame seeds, so I grounded a lot.Mix the sauce ingredients in another bowl before you start cooking.Be quick on your feet after adding the pork as the heat will be turned up.You can use spring cabbage as well. Recipe by hitkat

An easy fusion pork dish that satisfies

crispy cabbage on a hurry meal

安い豚こま肉で、家族が喜ぶ絶品おかずができました。丼やお弁当にも良さそう。

Our family loves the flavor of bulgogi marinade, but 1) I didn't get an early enough start on dinner to marinate and 2) I didn't feel like dealing with the sticky, burnt caramelized mess of putting the marinade into a 400F oven with the thick cut chops...So I made this super easy sauce to go over the pan-seared, oven roasted pork chops, and it was a hit!If you prefer chicken breast or steak, you could do that as well, and it would be delicious.I served it with steamed jasmine rice and this slaw:https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slawAnd this flavor combo always goes over well in our house.We like to balance out our protein consumption with other components, so two chops sliced up makes enough for four moderate servings.If you'd like to make the chops the centerpiece of the meal, you could easily double the recipe to make four much bigger meat servings.My daughters asked me to save the leftover sauce to eat with more steamed rice later. (It is pretty tasty!)