Ginger pork recipe

Name: Recette porc au gingembre
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g de porc (échine ou autre partie pas trop sèche); 10 g de gingembre; ¼ de chou émincé; Huile; 2 cuil. à soupe de saké; 4 cuil. à soupe de sauce soja; 2 cuil. à soupe de mirin (ou 1 à 2 cuil. à café de sucre)

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Portion

4 portions

Preparation time

20 minutes

Ginger pork is a culinary preparation that combines slices of pork with a ginger-based marinade.

Originally from China, this recipe has become a classic of Japanese cuisine.

There are several versions, with pork cut into strips or whole, covered in a tasty sauce.

This dish is often accompanied by plain rice and sliced cabbage seasoned with the cooking juices. Ginger adds a distinctive flavor to the dish.

Its popularity lies in its balance of flavours and simplicity of preparation.

Clémence Sahuc

Ingredients

300 g pork (loin or other part not too dry)
10 g ginger
¼ chopped cabbage
Oil

For the seasoning :

2 tbsp. sake
4 tbsp. soy sauce
2 tbsp. mirin (or 1 to 2 tsp. sugar)

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Instructions

Cut the pork into thin slices or strips for quick, even cooking.
Grate the fresh ginger and squeeze the pulp between your fingers to extract the juice. This releases the ginger's intense aromas.
In a bowl, mix the seasoning ingredients (soy sauce, sugar, mirin, etc.) and add the ginger juice to intensify the flavor.
Heat a little oil in a frying pan over medium heat. Fry the pork pieces until cooked through and lightly browned.
Once the pork is cooked, pour the seasoning into the pan. Heat for a further 2-3 minutes, stirring regularly to coat the meat with the sauce.
To accompany, serve immediately with julienned cabbage or raw vegetables of your choice, such as grated carrots or thinly sliced cucumbers.

Recipe notes

Ginger pork is always served with minced cabbage in Japan, as the cooking juices also season the cabbage, but you can replace it with tomatoes, salad or raw vegetables of your choice.

LE MIRIN

It's a sweet rice wine. It's a key ingredient in Japanese cuisine! Its taste is similar to sake, but with a lower alcohol content.

It is used in most Japanese recipes: to season meats, in noodle dishes, in salads and much more!

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