Japanese Pork Ginger LowCarbingAsian Cover 2

Pork Ginger


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. 

Japanese Pork Ginger LowCarbingAsian Pin 1

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. 

Japanese Pork Ginger LowCarbingAsian Pic 1

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

Japanese Pork Ginger LowCarbingAsian Pic 2

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

Directions

1) Gather all the ingredients.

Japanese Pork Ginger Recipe (4)

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.

Japanese Pork Ginger Recipe (2)

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.

Japanese Pork Ginger Recipe (3)

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.

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5) Thinly cut green onions and set aside.

Japanese Pork Ginger Recipe (1)

6) Grate ginger, onion, and garlic with a grater and add to a mixing bowl.

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Japanese Pork Ginger Recipe (22)

7) Add Swerve/Monkfruit, Japanese sake, Soy Sauce into the same mixing bowl.  Mix well and set aside.

Japanese Pork Ginger Recipe (23)

Japanese Pork Ginger Recipe (24)

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).

Japanese Pork Ginger Recipe (25)

9) Flip and cook the other side for about 1-4 minutes, or until internal temp should reaches 145F.

Japanese Pork Ginger Recipe (17)

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.

Japanese Pork Ginger Recipe (26)

Hope you enjoy our low-carb/keto Japanese Pork Ginger!

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Japanese Pork Ginger LowCarbingAsian Pin 2

Japanese Pork Ginger LowCarbingAsian Cover 2

Pork Ginger

The BEST Asian Low-Carb/Keto recipe for Japanese Pork Ginger. Takes the classic recipe and adds a twist to create a more refined taste. Net Carb / Serving ~3g. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: Asian pork chops, ginger pork chops, Japanese pork chops, keto pork chops, low carb pork chops, lowcarb pork chops
Prep Time: 10 minutes
Cook Time: 5 minutes
Brine (optional): 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Print Recipe

Ingredients

Pork Chops

  • 3-4 Slices 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 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.

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