Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.

Ginger Pork

Ginger Pork

   

Ginger Pork
Cooking Time1 hoursDifficulty:Medium

Ingredients

Servings:1
  • 800 gpork shoulder loin
  • 20 ggrated fresh ginger
  • 120 gsoy sauce
  • 120 gmirin (sweet sake)
  • 20 gsugar
  • 10 gJapanese sake
  • 200 ggreen pepper

Steps

STEP 1

Cut pork into 200g pieces.

STEP 2

Cut green peppers in half and remove pith and seeds. Score the green peppers lightly.

STEP 3

Put soy sauce, mirin (sweet sake), Japanese sake and grated fresh ginger into a bowl, and marinate items from steps 1 and 2 for 30 minutes.

STEP 4

Put all ingredients from step 3 into the supplied glass shelf, place on the middle rack, and cook for 10 minutes on ‘Convection Oven’ 230ºC + ‘‘Microwave’ 300W.

STEP 5

Turn meat over and cook for another 10 minutes.

STEP 6

As a finishing touch, cook on ‘Convection’ 230℃ + ‘Grill 1’ for 3 minutes until the it is browned.

STEP 7

Place the ingredients from step 6 on a serving platter. Reduce meat juices in a separate pot and pour over meat before serving.

Enjoy

Ginger Pork

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the third master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

Takahashi Takuji

Share this page

Products mentioned in this section

Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.