This “recipe” was first published September 16, 2014 without the… well… recipe. This March 22, 2015 version includes it. Hurrah!
This ginger pork recipe is unique for two reasons: no marination and no oil for cooking. Usually the pork is marinated first, but Hitoshi thinks skipping this results in a tastier dish. The pork is cooked first in a dry frying pan, then the onions are added, and finally the sauce.
The best cut of pork we have found for this no-oil recipe is country-style ribs. Any cut that won’t dry out while cooking and can be sliced into finger-sized pieces should work.
Update – March 22, 2015
Three cheers all around! I finally got around to adding the recipe with important things like amounts.
Making this fabulous dish on my own meant coming to my blog (ahem) to find the recipe and what do you know? No amounts. No details. Very unlike me.
The Official No Guessing Recipe for Oil-Free Ginger Pork – serves 2 adults plus a snacking toddler
- 1-2 tbsp Japanese soy sauce (shoyu) – Hitoshi’s general rule is to double the shoyu compared to the mirin but I prefer less.
- 1 tbsp Japanese rice wine (mirin) – can be adjusted for taste
- 1/2 tbsp Japanese sake – optional; we use it if we have it and skip it otherwise
- 1/2-2 tbsp ginger paste – adjust depending on how gingery you like your dish
- 1/2 tbsp sweetened apple sauce – optional; if we remember, we use it but it’s fine without
- 500g* pork that can be sliced – more or less is fine but adjust sauce if you go up or down
- 1/2-1 tbsp flour – whole wheat or white; you may not need all of this
- 1 large yellow or white onion or equivalent – sliced thinly
- sprinkle of toasted sesame seeds (goma) – optional and can be added during or after cooking
* Why the mix of imperial and metric measurements? That’s what you get when you live in Canada!
- Prepare sauce by mixing liquid ingredients roughly in a small bowl.
- Slice pork into thick, finger-sized pieces, place in bowl and rub in flour.
- Slice onion in half and each half into thin slices.
- Lightly brown pork in hot, dry pan stirring often to keep the pork from sticking.
- Add onions and continue frying and stirring until onions are soft.
- Add sauce, stir and continue cooking until meat is done. Sesame seeds can be added now or when serving.
- Serve hot with all, some or none of the following sprinkled on top: sesame seeds (goma), chilis, 7-spice pepper (shichimi), chopped green onions or scallion (negi), mayonnaise. Enjoy!
Have you made ginger pork from scratch? Do you also make it without oil? What are your favorite toppings?