Grilled pork and pineapple with pickled ginger
Japanese food
Meat side dishes
This is an unusual pork ginger pork that you can enjoy the sweetness of the pineapple and the crunchy texture of the pickled husk. Sprinkle the pork with flour before grilling to make it easier for the sauce to tangle. Be careful if you use potato starch instead of wheat flour, it will result in a muddy finish.
Cooking time: 15 minutes
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How to make it
1
Divide the pickled uminous rice into ingredients and soup, and chop the ingredients into small pieces. Grate each ginger and pineapple.
2
Cut pork loin and pork belly into easy-to-eat sizes. It shrinks when baked, so cut it to about 6cm wide. Sprinkle evenly flour on the cut pork.
3
Place the frying pan over high heat and add the salad oil. Add the pork and stir fry while loosening with chopsticks, and when cooked to a point where the color remains a little pink, add the mixing sauce from A and mix.
4
Add the chopped husk pickles and mix quickly and remove from heat.
5
Place shredded cabbage on a plate and serve with [4].
Ingredients for 3 people
-
- Thin slices of pork loin
- 100g
-
- Use thin slices of pork belly
- 100g
-
- Pickled in husk
- 70g
-
- flour
- Appropriate amount
-
- Salad oil
- 1 tablespoon
-
[A]
- Grated ginger
- 25g
-
- Grated pineapple
- 2 tbsp
-
- sugar
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- Use only fukujin pickled
- 1.5 tbsp
-
- Shredded cabbage
- Appropriate amount
