Ginger pork with soy pulp batter
The dry okara coating helps the meat to absorb the sauce well. The key to achieving a good texture is to carefully cut the pork into strips before grilling
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the pork shoulder into strips and add the ginger pork sauce
2
Sprinkle the pork shoulder with dried okara (see separate recipe)
3
Heat a frying pan and add sesame oil. When the pan is hot, add the meat from [2] and cook. Once both sides are browned, add the ginger pork sauce and bring to a boil
4
Remove from heat and serve in a serving dish with shredded daikon radish and carrots. Garnish with shredded shiso leaves to finish, if desired
Ingredients for 3 people
-
- Pork shoulder loin
- About 4 pieces
-
- Dry okara
- Appropriate amount
-
[Ginger pork sauce]
- Dark soy sauce
- 40cc
-
- Mirin
- 40cc
-
- sugar
- 1 tablespoon
-
- Grated ginger
- 15g
-
- Alcohol
- 40cc
-
- Sesame oil
- 2 tbsp
-
- Use daikon radish
- A little
-
- Use shredded carrots
- A little
-
- Use shredded shiso leaves
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
