JAPANESE GINGER PORK
This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!
Provided by baby23
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
- Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 3.6 g, Cholesterol 55.1 mg, Fat 20.1 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 490.8 mg, Sugar 2.9 g
CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE
The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
- Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
- Heat 3 inches of oil in a large pot to 350 degrees F.
- Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
- Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
- While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
- Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
- Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)
Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.
Provided by Kay Chun
Categories pancakes, project, vegetables, appetizer, main course
Time 50m
Yield Two 7-inch pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
- In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
- Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
- Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED JAPANESE GINGER PORK
If you can't find daikon radishes, use a bunch of small red radishes when in season. I love this stir-fry because you can add any veggies you like, including spring onions, savoy, or Chinese cabbage... whatever you have handy.
Provided by ZAYO
Categories World Cuisine Recipes Asian Japanese
Time 41m
Yield 4
Number Of Ingredients 11
Steps:
- Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
- Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 8.2 g, Cholesterol 35.9 mg, Fat 9.5 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 2.4 g, Sodium 531.8 mg, Sugar 4.2 g
GINGERY CABBAGE ROLLS WITH PORK AND RICE
These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.
Provided by Sue Li
Categories dinner, meat, soups and stews, vegetables, main course
Time 4h
Yield 12 cabbage rolls (4 to 6 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
- Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
- Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
- Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
- Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
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