Tender pan-fried pork loin sizzled in a sweet and savory ginger sauce. This delicious Japanese pork ginger recipe is going to be your new favorite!
If you grew up in a Japanese household, then pork ginger is probably a classic dish you know all too well.
Whether you use sliced pork or pork loins as we did, it’s that same comforting taste that feels like a Japanese home cooked meal!
This Japanese pork ginger recipe is very simple to make and a quick and easy meal for any day of the week!
In under 15 minutes, you will have a delicious and healthy dish that’s low carb and keto friendly.
Don’t forget the cabbage salad. It’s the perfect accompaniment!
What is Japanese Pork Ginger?
Pork loin is pan fried until juicy and tender then topped with a sweet and savory ginger sauce. For this recipe, we use monkfruit erythritol blend sweetener to keep it keto and sugar-free.
What kind of pork should I use for this pork ginger?
There are many ways to make pork ginger. You can use thinly sliced pork or boneless pork loin.
You can get thinly sliced pork marked for ‘shabu-shabu’ at most Asian supermarkets and if you’re using a pork loin fillet, cut the pork loin to 1/2 inch thick slices.
What are the benefits of brine the pork for this recipe?
Although not entirely necessary, brining the pork loins will make the meat more tender and juicy when cooked. It’s definitely worth the extra effort if you have the time. Note – don’t brine if using thinly sliced pork.
Do you have any tips for making this Japanese Pork Ginger Recipe?
- For juicier, tender more flavorful meat, make sure to brine for 1 hour.
- Pork ginger goes perfectly with a side of shredded cabbage for the ultimate low carb meal.
- Don’t overcook the pork, otherwise, it will become tough. It’s done when thermometer reads 145F degrees.
Do you have other Japanese Pork recipes I can try?
- Braised Pork Belly
- Japanese Style Pork Stir Fry
- Pan Fried Ginger Pork Belly
- Japanese Cucumber Pork Belly Picked Plum Salad
- Tonkatsu
Now, let’s making this Japanese ginger pork recipe!
- Prepping Time 10M
- Brine Time (optional) 1H
- Cook Time 5M
- Total Time 15M
- Net Carb/Serv ~5g
- Servings 2
Ingredients
Pork Chops
- 1/2 lbs Boneless Pork Top Loin
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Neutral Cooking Oil
- 2 Cups Shredded Cabbage
- 1 Stalk Green Onions
Optional Brine
- 2 Cups Water
- 1 tbsp Salt
Sauce
- 1 tbsp Grated Onion
- 1 Inch of Ginger
- 1 Garlic Clove
- 1 tbsp Monkfruit Erythritol Blend
- 4 tbsp Japanese sake
- 2 tbsp Soy Sauce
- 1/2 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 Monkfruit Erythritol Blend, Japanese sake, Soy Sauce and Sesame Oil into the same mixing bowl. Mix well and set aside.
8) Add neutral cooking oil in a large Teflon frying pan and bring up to temp. Once oil is up to temp, 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 Japanese Pork Ginger!
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Japanese Pork Ginger
Ingredients
Pork Chops
- 1/2 lbs Pork
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Neutral Cooking Oil
- 2 Cups Cabbage
- 1 Stalk Green Onions
Optional Brine
- 2 Cups Water
- 1 tbsp Salt
Sauce
- 1 tbsp Onion Grated
- 1 Inch Ginger
- 1 Clove Garlic
- 1 tbsp Monkfruit Erythritol Blend
- 4 tbsp Japanese sake
- 2 tbsp Soy Sauce
- 1/2 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 Monkfruit Erythritol Blend, Japanese sake, Soy Sauce and Sesame Oil into the same mixing bowl. Mix well and set aside.
- Add neutral cooking oil in a large Teflon frying pan and bring up to temp. Once oil is up to temp, 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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