ginger pork

With umami-rich miso, savory soy sauce, spicy ginger, and a hint of sweet mirin, Miso Ginger Pork is a perfect mix of delicious Japanese flavors. Serve with steamed rice to enjoy this popular Japanese dish!

Miso Ginger Pork

pork loin

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

ginger ((separate juice and grated ginger))

Tbsp sake

½ Tbsp soy sauce

soy sauce

mirin

Tbsp miso ((I used Hikari Miso® Organic White Miso))

tsp sugar

¼ cabbage

cucumber

cherry tomatoes

Gather all the ingredients.

Grate ginger and squeeze the juice out. Save 1 tsp grated ginger for later use. Put only ginger juice in a container that you will marinate the pork with.

Add 1 Tbsp sake and ½ Tbsp soy sauce. Then add the sliced pork.

Flip and coat the pork with the marinade. Set aside.

In a small bowl, combine ingredients for the seasoning: 1 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp miso, and 1 tsp sugar.

And add 1 tsp grated ginger and mix well. Set aside.

Heat the oil in the large frying pan over medium to medium-high heat. Add and sear the meat in a single layer. To give a nice even sear, it’s best not to touch or move the meat around. 

Flip the meat and cook the other side until no longer pink. Then add the seasonings.

Coat the meat with the sauce using a spoon and flip once to make sure the meat is seasoned on both sides. Serve immediately.

Featured in the popular Japanese drama &quot;Kodoku no Gurume&quot;, this Pan-Fried Ginger Pork Belly is cooked in a savory soy sauce base with a hint of sweetness and a touch of spicy ginger.

Pan-Fried Ginger Pork Belly

¼ head cabbage ((11 oz, 312 g))

Tokyo negi (naga negi; long green onion) ((you’ll need about 2-3 Tbsp;

ginger ((1 tsp grated))

oz sliced pork belly

soy sauce ((or use GF soy sauce

Make the sauce. In a bowl or a liquid measuring cup, combine 3 Tbsp sake, 3 Tbsp mirin, 2 tsp sugar, and 2 Tbsp soy sauce.  Mix well. You can save the sauce for up to a week.

Cut off the core of the cabbage and shred the cabbage into thin slices.  I like using this cabbage slicer that yields super fine shredded cabbage.

Cut the negi (green onion/leeks) as much as you like to use.  Here I use about 2-3 Tbsp of chopped negi for one serving.  Grate the ginger until you have about 1 tsp for one serving.

I&#039;m cooking one serving at a time. Heat a non-stick frying pan on medium-high heat and place the pork belly slices without too much overlapping. It’s okay if it does a little bit. Once the oil starts to release from the pork, add in the sauce. Note: If you’re using a stainless steel frying pan or cast iron skillet, I recommend applying a little bit of oil first. The oil from the pork belly should be enough to cook the meat without sticking to the pan.

Then add the grated ginger and chopped negi.

Mix the ginger and negi in the sauce. Flip the meat once in a while to cook thoroughly.

Place shredded cabbage on a serving plate and transfer the ginger pork belly and sauce. Serve immediately.

Chinese Ginger Pork Stir-Fry is the best Keto stir-fried pork recipe with a sweet and tangy pork tenderloin marinade and stir-fry sauce!

Chinese Ginger Pork Stir-Fry (Keto/Whole30/Paleo)

pork

tbsp coconut aminos

sesame oil

ginger powder

⅛ tsp ground white pepper

tsp arrowroot or tapioca starch

0.45 oz ginger (julienned)

garlic (finely minced)

green bell peppers

tbsp avocado oil

coconut aminos

tbsp rice vinegar

tsp grated ginger

Slice

Thinly slice the pork to ⅛-inch thin pieces. If it’s easier, put it in the freezer for 20-30 minutes prior before slicing.

Marinate

In a large bowl, marinate the pork with ingredients from coconut aminos to white pepper. Mix well. Set the bowl in the fridge while you prepare other ingredients.

Prep

Prepare the ginger and garlic in one plate. Julienne the peppers to matchsticks (thin strips). If using longhorn chilis, remove the seeds and dice them to small sections (little less than 1-inch).

Preheat

Preheat a wok or large skillet over medium-heat until it feels hot when placing your palm near, about 2-3 inches away. Add 1 tbsp oil and swirl it around to distribute it evenly.

Stir

Add the starch to the pork marinade bowl. Stir-well.

Stir-fry

Turn the stove heat to medium-high. Add the pork and quickly spread it out in an even layer. Don’t touch them for about 2 minutes then flip and quickly stir fry for another 1-1.5 minutes or until they turn pale pink but not over cooked. Scoop out and set aside. Your skillet should not be watery at this point. If you want to be exact, the cooking temperature for pork should be 145F (62.7C).

Start the skillet dry, add 2 tbsp oil. Saute the ginger and garlic with a pinch of salt for 8-10 seconds. Add the peppers and 2 more pinches of salt. Saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.

Serve

Return the pork and the sauce to the wok. Toss to combine for 30 seconds. Serve hot or warm.

Wow. We love all your stir fry recipes but this one was so good! And once everything is prepped it just takes a few minutes! I had forgotten to take something out to defrost at supper so I sliced up the pork when it was still pretty frozen- with a very sharp knife I could cut it so thinly so it really did take only 3 minutes to cook. Yummm

This pork stir-fry was incredibly delicious. The pork was very tender, full of flavor, and easy to make! I’ll make this dish regularly now. Thank you! I love all your recipes :) 

Made this for dinner tonight and it was fantastic - my husband loved it- big hit! Thank you for your recipes!

This was SOOOOO good! I subbed the peppers with Bok Choy and celery and it was amazing. The flavors were incredible and my 10 year old loved it. Will definitely make again. It's so nice to be able to eat amazing Asian food again (I have a soy allergy)

I happened to have tenderloin at home and some green bell peppers so had to give it a try for dinner tonight! WOW ! didn't know making this at home could be so easy and the dish is really flavorful! Thanks!

You have solved my dinner problem tonight! Will sub in pork sirloin that I have in freezer . . . and super excited for the gingery sauce!

The longhorn chilies are SO good with the pork. Thank you for introducing us to that pepper, and such a wonderful dinner!

So simple &amp; delicious &amp; I love the ginger flavor with the pork! I used Anaheim peppers but will try to find longhorn peppers next time.

Those longhorn peppers are the best! We use them in stir-fry dishes a lot! The pair beautifully with the tender pork and that sauce is so yummy! Such an amazing dish.

Ginger and pork are so delicious together! I love how quickly this recipe comes together!

Just wanted to say a huge thank you for sharing this recipe and all the tips to go with it. It is absolutely delicious and so easy! Will be making it again and again and again. Thank you xx

Top 3 ginger pork recipes from across the web

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Miso Ginger Pork

Pan-Fried Ginger Pork Belly

Chinese Ginger Pork Stir-Fry (Keto/...

Top 3 ginger pork recipes from across the web

The most viewed ginger pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Ginger Pork

Pan-Fried Ginger Pork Belly

Chinese Ginger Pork Stir-Fry (Keto/...

The most viewed ginger pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine