Name: Ginger Pork
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Pork Belly (sliced) 300g; Cabbage 1/4 head; Ginger (finely chopped) 70g; [A] Sugar 1 tbsp; [A] Light Soy Sauce 1.5 tbsp; [A] Cooking Sake (Rice Wine) 2 tbsp; [A] Mirin (Sweet Rice Wine) 1 tbsp

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Original: English

Ginger Pork

by 食事処さくらの料理教室

This is a new style of ginger pork recipe that you don't fry, inspired by the impressive flavors of famous restaurants. By slowly simmering plenty of coarsely chopped ginger and pork belly over low heat, you can enjoy an unprecedented juicy and deep flavor. Please try this exquisite ginger pork that will make you want to eat more rice!

Ingredients

Scale:

Main Ingredients (2 servings)

Pork Belly (sliced) 300g
Cabbage 1/4 head
Ginger (finely chopped) 70g

Seasonings

[A] Sugar 1 tbsp
[A] Light Soy Sauce 1.5 tbsp
[A] Cooking Sake (Rice Wine) 2 tbsp
[A] Mirin (Sweet Rice Wine) 1 tbsp

Steps

Cut the pork belly (300g) into bite-sized pieces.
🕒 01:15
Place the cut pork belly in a bowl and add all the seasonings (sugar 1 tbsp, cooking sake 2 tbsp, mirin 1 tbsp, light soy sauce 1.5 tbsp).
🕒 02:23
Firmly knead the pork belly and seasonings until the moisture disappears. [Key Tip!] Kneading helps the flavors meld, and the water retention from the sugar and sake traps the juices, resulting in a juicy finish.
🕒 03:11
Shred the cabbage (1/4 head) using a slicer.
🕒 03:59
Lightly rinse the shredded cabbage with water and soak it for about 5 to 10 minutes.
🕒 05:21
Coarsely chop the ginger (70g).
🕒 05:50
Add the coarsely chopped ginger to the bowl with the marinated pork and mix lightly to combine. [Key Tip!] Coarsely chopping the ginger adds a punchy accent without overwhelming the entire dish with ginger flavor.
🕒 07:34
Spread the mixed pork and ginger in a cold frying pan (do not use oil).
🕒 08:23
Place the frying pan over low heat. Once you hear a gentle sizzle, heat slowly for about 10 minutes. [Key Tip!] Slow heating over low heat makes the meat tender and juicy, and brings out the sweetness of the fat. Simmering condenses the flavors.
🕒 09:03
Periodically flip the pork during heating and continue to cook until the released liquid has reduced.
🕒 10:14
Thoroughly drain the water from the soaked cabbage. [Key Tip!] Ensuring the cabbage is well-drained prevents the ginger pork from becoming soggy and diluting the sauce.
🕒 11:12
Arrange the drained cabbage on a plate.
🕒 11:58
Lightly warm the arranged cabbage in the microwave for 20 to 30 seconds. [Key Tip!] Lightly warming the cabbage slightly wilts it, enhancing its integration with the ginger pork.
🕒 13:10
Generously top the warmed cabbage with the reduced pork.
🕒 14:47
Drizzle with the remaining sauce and serve. [Key Tip!] For an extra delicious experience, serve with a fried egg and mix the runny yolk into the sweet sauce.
🕒 15:01