Butter is the Key! Ginger Pork Recipe

Name: Butter is the Key! Ginger Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slice Pork loin for ginger pork; 2 pieces Ginger; 2 tbsp Sake; 2 tbsp Mirin; 3 tbsp Soy sauce; 1 tbsp Grated onion; 1 tbsp Butter; 1 Black pepper; 1 Cake flour; 1 Vegetable oil

Servings: persons

1
Finely julienne the ginger.
2
An amount that may seem like a bit too much is about right.
3
Combine the sake, mirin, soy sauce, and grated onion.
4
Make small cuts in the sinews of the pork slices.
5
Season on both sides with salt and pepper.
6
Coat both sides with flour.
7
Heat oil in a pan and saute the julienned ginger over low heat until fragrant.
8
When the ginger is all shriveled up, add the combined ingredients from Step 2.
9
Add more oil to the pan and pan fry the pork.
10
Brown on both sides over medium heat.
11
Transfer the pork to a plate.
12
After the meat has been removed from the pan, add the combined seasonings to the pan over medium heat.
13
Add the butter, and when the sauce is thickened, it's done.
14
Pour the sauce evenly over the pork, and enjoy.
15
The julienned ginger smells so good.
16
A rather extravagant version using a thick pork steak.
17
I marinated the meat in grated onion and sake before pan frying it.
18
It's so tender!

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slice Pork loin for ginger pork, 2 pieces Ginger, 2 tbsp Sake, 2 tbsp Mirin, and more.

Yes, Butter is the Key! Ginger Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter is the Key! Ginger Pork

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