Ginger pork is a delicious, fast and cheap dish.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make pork recipes to ginger: |
| Utensils :: ralor knife pan cooking paper bowl chop | Ingredients for 1 person :: 2 pork tenderloin fillets (40-50g) *Filleted pork loin The ideal thickness is about 3 to 4 mm approximately, suitable for frying. *In the case of not having fillet of loin can also be used tenderloin. do not take â€it is also very rich) 1 soy sauce spoon (sho-yu) *sho-yu is a fundamental element in Japanese cuisine. 1 1/2 spoons of mirin *mirin is used as a sweetener for Japans kitchen usually. It is made with malted rice liquor. In Japan it can be used to give a different touch to a plate and soften the taste, but white wine will serve if you can get sake. |
Ingredients to make pork recipes to ginger:
2. The ginger is appetized all the time.
3. It is a deliciously scented dish, very popular and very common in Japanese cuisine.
4. Note; You need to make a series of cuts so that the meat does not archeish.
5. Macera the meat 5 to 10 minutes and drain it well before frying so that it does not burn in the pan.
6. Preparations
7. Step 1: Prepare the sauce *Mix everything well ..
8. Step 2: Prepare the meat *Make small cuts with the tip of the knife in the limit of lean meat and fat.
9. Step 3: Adobar the meat *Leave the meat in the sauce in a bowl for 5 up to 10 minutes. *Turn it over and push it from time to time.
10. Preparation
11. Step 4: Fry the meat *Put 1/2 teaspoon of vegetable oil in the pan and heat it over medium heat.
12. *Let the cooking paper absorb a bit the meat sauce and fry it in the pan until it is very golden.
13. *Absorb a little the meat sauce leaving it on the paper paper.
14. *Fry the meat in the pan until it is very golden.
15. *Turn it over and also fry the other side until the meat is well golden on both sides.
16. But to avoid hardening, you have to take care of it when frying.
17. Step 5: Go to the plate *Remove once, temporarily. *Pass the meat to the plate. (Its not over yet)
18. Step 6: Take a boiling sauce briefly. *Wash the pan a little and throw in it the sauce that has remained in the bowl. *Heat it over high heat until it boils.
19. Step 7: permeate the meat with the sauce *while boiling, put the meat in the pan and let it be well permeated by the sauce. *Turn off the fire
20. Step 8: Serve *Extend the lettuce leaves or put the cabbage with Juliana cut on the plate, place the meat on them and decorate with tomato and on one side a little mayonnaise.
21. *Normally serve with a cup of rice, a cup of Chinese or miso soup and a small plate of vegetables in brine (tsukemono) etc.
