Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) pork loin, very thin slices
- 8.8 oz (250 g) cabbage, finely shredded
- 3.5 oz (100 g) onion, thinly sliced
- 0.7 oz (20 g) ginger, finely grated
- 0.8 US fl oz (25 ml) light soy sauce
- 2.0 tsp (8 g) sugar
- 0.5 US fl oz (15 ml) rice vinegar
- 2.0 tsp (9 g) neutral oil
- 1.4 US fl oz (40 ml) water
Method
- Mix ginger, soy sauce, sugar, vinegar and water. Keep the cabbage uncooked for serving.
- Heat oil in a wide skillet. Soften onion for 4 minutes, then move it to the edge of the pan.
- Cook pork slices in a single layer for 1–2 minutes per side, in batches if needed. Add the sauce and simmer for 2 minutes, checking pork reaches 145°F (63°C).
- Rest off the heat for at least 3 minutes. Serve pork and onion beside the shredded cabbage.
Cook’s note: This alcohol-free sauce substitutes vinegar and sugar for mirin. Extra rice is not included.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 372 kcal · Protein 39 g · Carbohydrates 18 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.