Japanese Ginger Pork

Ingredients and Weight:

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1/4 cup grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Vegetable oil, for frying

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, and garlic.
2. Add the pork cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. In a small bowl, whisk together the cornstarch and cold water.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
5. Remove the pork cubes from the marinade and shake off any excess.
6. Add the pork cubes to the skillet and fry for 3-4 minutes per side, or until golden brown.
7. Pour the marinade over the pork cubes and bring to a simmer.
8. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the pork is cooked through.
9. Add the green onions and cornstarch mixture, and cook for 1-2 minutes, or until the sauce has thickened.

Nutritional Information:

Per serving (1/8th of the recipe):

• Calories: 450
• Protein: 30g
• Carbohydrates: 40g
• Fat: 20g

Dish Characteristics:

• Savory and umami
• Tender and juicy pork
• Rich and flavorful sauce

User Comments:

• "This dish was absolutely delicious! The pork was so tender and the sauce was incredible."
• "I loved the combination of ginger and soy sauce. It's perfect for a cold winter night."
• "I served this dish with rice and steamed vegetables, and it was a hit with my family."
• "This is a great recipe for a special occasion. It's easy to make and looks very impressive."
• "I would definitely recommend this recipe to anyone who loves Japanese food."

Special Precautions and Tips:

• Make sure the pork is cooked through before serving. The internal temperature should reach 145°F (63°C).
• Serve the pork with your favorite sides, such as rice, noodles, or vegetables.
• If you don't have mirin, you can substitute dry sherry or white wine.
• You can adjust the amount of sugar in the sauce to your taste.
• If the sauce gets too thick, add a little bit of water or sake.