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Ginger pork (Ginger pork loin and pork shoulder loin) | Recipe transcription by Principal Kousei of the Restaurant Independent School

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飲食店独立学校 /こうせい校長

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Ingredients

豚ロース : 150g
豚肩ロース : 150g
玉ねぎ : 80g
サラダ油 : 10g
(A)濃口醤油 : 24g
(A)砂糖 : 12g
(A)料理酒 : 24g
(A)おろし生姜 : 10g
(A)おろしにんにく : 10g

Time required

10minutes

Procedure

1) Prepare the ingredients 00:00
Wash the ginger (not included in the recipe), cut off any protruding parts and peel it.
Peel the onion, remove the core, and cut into bite-sized pieces.
Peel the garlic (not included in the recipe) and remove the garlic sprouts.
2) タレをつくる 02:21
ボウルに(A)を入れて混ぜる。
3) 肉の下処理をする 02:41
豚ロースと豚肩ロースはキッチンペーパーでドリップをふき取る。
豚ロースと豚肩ロースを1枚ずつポリ袋に入れて手で揉む。
4) フライパンで焼く 04:12
Add salad oil to a frying pan and heat over medium heat.
Turn the heat to high and place the pork loin and pork shoulder loin from step 2 one piece at a time.
Once browned on one side, remove to a plate.
Add the onions to a frying pan and place the removed pork loin and pork shoulder on top of the onions.
Cover the frying pan and steam for 1 minute.
Remove the pork loin and pork shoulder from the skillet.
Add the sauce from step 2 to the frying pan and stir fry.
Return the pork loin and pork shoulder to the frying pan and cook over high heat until browned.
5) 盛り付ける 06:38
お皿に千切りキャベツ(分量外)をのせる。
千切りキャベツ(分量外)の上に4をのせて完成。

Point

・Grated ginger and grated garlic are made using ingredients that are not listed in the recipe.
- The plates may cool down quickly, so it is a good idea to warm them up by pouring hot water over them or using a microwave before serving.
- Cutting the onions evenly will make them look nice and cook evenly.
- By peeling only the part of ginger that you will be using, the handle will be less slippery when grating, and this will slow down the speed at which the ginger goes bad.