Ginger Pork with Plenty of Onions Recipe

Name: Ginger Pork with Plenty of Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Pork (your choice of cut); 1 and 1/2 large Onion; 1 tbsp Grated ginger; 5 tbsp Usukuchi soy sauce; 2 tbsp Brown sugar (white is fine); 1 tbsp Mirin; 1 tbsp Cooking sake; 1 tbsp Honey; 2 tbsp Cooking sake; 1 tsp Grated garlic; 1 tbsp Vegetable oil; 1 as much (to taste) Shredded cabbage

Servings: persons

500 grams Pork (your choice of cut)
1 and 1/2 large Onion
1 tbsp Grated ginger
5 tbsp Usukuchi soy sauce
2 tbsp Brown sugar (white is fine)
1 tbsp Mirin
1 tbsp Cooking sake
1 tbsp Honey
2 tbsp Cooking sake
1 tsp Grated garlic
1 tbsp Vegetable oil
1 as much (to taste) Shredded cabbage

1
Marinate the pork in , let it sit in the refrigerator for an hour.
2
Combine the ingredients in bowl and mix well.
3
The sugar doesn't need to completely dissolve.
4
Cut the onion into desired shapes and saute until browned.
5
While the onion from 3 is still hot, add it to the bowl from Step 2 and mix well.
6
Saute the pork in oil.
7
Once it's mostly cooked, add the sauce from Step 4 and combine.
8
Once the sauce has slightly reduced, it's finished!
9
Serve the ginger pork with shredded cabbage and cherry tomatoes.

400

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 12 ingredients. The key ingredients include: 500 grams Pork (your choice of cut), 1 and 1/2 large Onion, 1 tbsp Grated ginger, 5 tbsp Usukuchi soy sauce, and more.

Yes, Ginger Pork with Plenty of Onions 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.

Ginger Pork with Plenty of Onions

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