keto japanese Pork Ginger cover

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. 

There were about 20-25 slices of thin cut top 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 ketofied that 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 Keto Pork Ginger!

keto japanese Pork Ginger pin 1

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 approved at 3g of carbs per serving!  The taste would be described as a sweet juicy bite with hints of ginger leading to a peppery finish.

keto japanese Pork Ginger pic

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 (optional brine 1-2 hours)

Cook Time 5M

Total Time 15M

Net Carb/Serv ~3g

Servings 2

Ingredients

  • 4-6 Thin Cut Pork Chops
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Stalk of Green Onions
  • 1/8 of Cabbage Head
  • 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
  • 1 Wedge of Lemon

Directions

1) Gather all the ingredients.

2) This step is optional, but we highly recommend it to get a super juicy pork.  Add enough water to cover pork in a large mixing bowl and add about 3 tbsp of salt.  Brine for 1-2 hours.

3) Pat pork dry with paper towel.  Lightly sprinkle with salt and moderately sprinkle with pepper.  Repeat on other side.

4) Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarket) and plate.

5) Thinly cut green onions and set aside.

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

7) Grate onion with a grater and add to a mixing bowl.

8) Grind garlic with a grinder and add to a mixing bowl.

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

10) 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 1.5 – 2.5 minutes (time will vary with thickness).

11) Flip and cook the other side for about 2 minutes (or until done).

12) After 2 minutes, pour sauce from mixing bowl and heat to high uncovered.  Cook for another 30 seconds and then remove from heat and plate.  Top with green onions and squeeze of lemon wedge.

13) Pour leftover sauce in dipping bowl to use as a dipping sauce.

Hope you enjoy our ketofied version of Asian Japanese Pork Ginger!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto japanese Pork Ginger pin 2

keto japanese Pork Ginger cover

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: asianporkchop, japaneseporkchop, ketoporkchop, lowcarbporkchop, porkchopginger
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 4 Pieces Thin Cut Pork Chops about 1/4" inch thick
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1 Stalk Green Onions
  • 1/8 Whole Cabbage Head
  • 1/4 Whole Onion
  • 1 Inch Ginger
  • 1 Clove Garlic
  • 4 tbsp Japanese sake
  • 2 tbsp Soy Sauce
  • 1 tbsp Swerve or Monkfruit
  • 1 tbsp Sesame Oil
  • 1 Wedge Lemon

Instructions

  • Gather all the ingredients.
  • This step is optional, but we highly recommend it to get a super juicy pork. Add enough water to cover pork in a large mixing bowl and add about 3 tbsp of salt. Brine for 1-2 hours.
  • Pat pork dry with paper towel. Lightly sprinkle with salt and moderately sprinkle with pepper. Repeat on other side.
  • Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarket) and plate.
  • Thinly cut green onions and set aside.
  • Grate ginger with a grater and add to a mixing bowl.
  • Grate onion with a grater and add to a mixing bowl.
  • Grate garlic with a grinder and add to a mixing bowl.
  • Add Swerve, Japanese sake, soy sauce into 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 1.5 - 2.5 minutes (time will vary with thickness).
  • Flip and cook the other side for about 2 minutes (or until done).
  • After 2 minutes, pour sauce from mixing bowl and heat to high uncovered. Cook for another 30 seconds and then remove from heat and plate. Top with green onions and squeeze of lemon wedge.
  • Pour leftover sauce in dipping bowl to use as a dipping sauce.

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