Pan-Fried Pork Cutlets Seasoned with Ginger and Garlic

Name: Pan-Fried Pork Cutlets Seasoned with Ginger and Garlic
Yield: 2 servings
Cuisine: American
Ingredients: 3 cutlets Thick pork cutlet; 1 large clove Garlic; 1 large clove Ginger; 1/2 bunch Greens (nanohana, spinach, komatsuna); 3 tbsp ☆Sake; 2 tbsp ☆Soy sauce; 1 tbsp ☆Mirin; 1 tbsp Sesame oil; 1 Plain flour; 1 dash Salt; 1 dash Pepper

cookpad.japan @cookpad_jp

I bought pork cutlets to make tonkatsu, but since I didn't feel like deep-frying, I decided to pan fry it with ginger. By adding garlic, it has a nice texture as tasty as regular tonkatsu. Recently, we've been eating this a lot at home.

Take care when cooking the meat to fully cook without burning. I recommend simmering the sauce until there's only a little bit left.
Anything you like works for the greens. I used nanohana in the dish shown in the photos. Bitter greens is best with the meat. Recipe by yaburie

cookpad.japan @cookpad_jp

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Ingredients

2 servings

3cutlets Thick pork cutlet
1 largeclove Garlic
1 largeclove Ginger
1/2 bunchGreens (nanohana, spinach, komatsuna)
3 tbsp☆Sake
2 tbsp☆Soy sauce
1 tbsp☆Mirin
1 tbspSesame oil
1Plain flour
1 dashSalt
1 dashPepper

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Steps

1

Cut the meat into 1.5cm strips, then season both sides with salt and pepper.
2

Finely chop the garlic and ginger. Combine the ☆ ingredients.
3

Boil water in pot, add a pinch of salt, and boil the greens before cutting into large bite-sized pieces.
4

Lightly dust the meat from Step 1 with flour.
5

Heat sesame oil, garlic, and ginger in a pan. Once the garlic and ginger become fragrant, add the meat from Step 4.
6

Sauté the meat over medium heat, browning on all sides. Pour the ☆ ingredients over the meat and simmer to reduce.
7

Once the liquid has reduced, arrange the meat on a platter (use the leftover liquid in the pan as sauce!), garnish with the greens from Step 3 and enjoy.