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.
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 paper towel. Lightly sprinkle with salt and black pepper on both sides and set aside.
Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarkeand transfer to serving 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.
Grind garlic with a grinder 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 1.5 - 2.5 minutes (time will vary with thickness).
Flip and cook the other side for about 1-2 minutes, or until internal temp should reaches 145F.
After pork is cooked through, pour sauce from step 9) and increase heat to high. Cook uncovered for another 30 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.