During our Costco runs, I always stop by the meat department to see what the ‘meat of the week’ will be. The choices usually the same, but on this trip, the pork chops caught my eye.
There were about 20-25 sliced loin and the cost was only $12.00!! So I threw it in our cart without hesitation and figured I would make something with it.
So after we got home, I started looking for inspiration and came across pork ginger. Way back in my teen days, I worked as a kitchen helper at a Japanese restaurant so I knew how to make the classic version, but that one was full of sugar.
So we went ahead and made it low-carb/keto while adding some of our personal elements to the dish. I think it came out very well and we hope you guys enjoy our version of low-carb/keto Pork Ginger!
Most of the carbs are in the dipping sauce, so unless you drink the sauce (we won’t judge), it would be low-carb/keto ~3g of carbs per serving.
The ingredients you would need for this one would be Swerve/Monkfruit, Japanese sake and Sesame Oil.
Here is the sake we normally use for reference. Everything else you can probably get at a local supermarket.
Now, let’s get started!
Prepping Time 10M
Brine Time (optional) 1H
Cook Time 5M
Total Time 15M
Net Carb/Serv ~3g
Servings 2
Ingredients
Pork Chops
- 3-4 Slices of Boneless Pork Top Loin
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 Cups Shredded Cabbage
- 1 Stalk Green Onions
Brine
- 2 Cups Water
- 1 tbsp Salt
Sauce
- 1/4 Onion
- 1 Inch of Ginger
- 1 Garlic Clove
- 4 tbsp Japanese sake
- 2 tbsp Soy Sauce
- 1 tbsp Swerve/Monkfruit
- 1 tbsp Sesame Oil
Directions
1) Gather all the ingredients.
2) This step is optional, but we highly recommend it to get a super juicy pork. In a large mixing bowl, add 2 cups of water, 1 tbsp of salt and pork chops. Brine for 1 hour. Note – be careful not to over brine, otherwise it will become too salty.
3) Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides. Note – if you did the brine, omit salt.
4) Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarket) and transfer to 1 cup shredded cabbage per serving plate.
5) Thinly cut green onions and set aside.
6) Grate ginger, onion, and garlic with a grater and add to a mixing bowl.
7) Add Swerve/Monkfruit, Japanese sake, Soy Sauce into the same mixing bowl. Mix well and set aside.
8) Heat large Teflon frying pan with Sesame Oil on high. Once oil starts to smoke, reduce heat to medium and carefully add pork chops (you can partially cover to avoid splattering). Cook until golden brown, should take around 1 – 4 minutes (time will vary with thickness).
9) Flip and cook the other side for about 1-4 minutes, or until internal temp should reaches 145F.
10) After pork is cooked through, pour sauce from step 7) and increase heat to high. Cook uncovered for another 15-20 seconds and then transfer pork onto of bed of cabbage on serving plate. Drizzle any extra sauce on top and sprinkle with chopped green onions.
Hope you enjoy our low-carb/keto Japanese Pork Ginger!
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Pork Ginger
Ingredients
Pork Chops
- 3-4 Slices Pork Boneless Top Loin
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 Cups Shredded Cabbage
- 1 Stalk Green Onions
Brine
- 2 Cups Water
- 1 tbsp Salt
Sauce
- 1/4 Onion
- 1 Inch Ginger
- 1 Clove Garlic
- 4 tbsp Japanese sake
- 2 tbsp Soy Sauce
- 1 tbsp Swerve/Monkfruit
- 1 tbsp Sesame Oil
Instructions
- Gather all the ingredients.
- This step is optional, but we highly recommend it to get a super juicy pork. In a large mixing bowl, add 2 cups of water, 1 tbsp of salt and pork chops. Brine for 1 hour. Note - be careful not to over brine, otherwise it will become too salty.
- Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides. Note - if you did the brine, omit salt.
- Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarket) and transfer to 1 cup shredded cabbage per serving plate.
- Thinly cut green onions and set aside.
- Grate ginger, onion, and garlic with a grater and add to a mixing bowl.
- Add Swerve/Monkfruit, Japanese sake, Soy Sauce into the same mixing bowl. Mix well and set aside.
- Heat large Teflon frying pan with Sesame Oil on high. Once oil starts to smoke, reduce heat to medium and carefully add pork chops (you can partially cover to avoid splattering). Cook until golden brown, should take around 1 - 4 minutes (time will vary with thickness).
- Flip and cook the other side for about 1-4 minutes, or until internal temp should reaches 145F.
- After pork is cooked through, pour sauce from step 7) and increase heat to high. Cook uncovered for another 15-20 seconds and then transfer pork onto of bed of cabbage on serving plate. Drizzle any extra sauce on top and sprinkle with chopped green onions.
Video
Nutrition
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