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454g boneless pork loin chops, 2 packs of cherry tomatoes, 30g ginger, 1 head of lettuce, 2T oil.

3T sake, 1.5T mirin, 4.5T soy sauce, 1.5 tsp oil, 1.5 tsp sesame oil.


1. Rinse pork chops in running water for 6 minutes; Drain; Tenderize the pork chops with a meat mullet for 8 minutes; Cut into 12 slices with approximately 4mm thickness; Marinate in seasonings for 15 minutes.
2. Peel, rinse and grate ginger with a grater; Squeeze for juice.
3. Add 2t ginger juice to the pork slices from the step 1; Mix well; Leave them for 10 more minutes.
4. Heat a non-stick pan over a high heat; Add 1T oil and swirl the pan to coat the bottom and sides with the oil; Heat the oil over a high heat; Turn to a low heat; Lift the pork slices up from the marinade; Arrange the pork slices in the pan; Pour the remaining marinade over the pork slices; Gently shake the pan; Turn to a medium heat; Cook over a medium heat till browned (about 4 minutes); Flip the pork slices over; Cook over a medium heat till browned (about 4 minutes); Turn off the heat; Cover hte pan with a lid.
5. Cut off the end of lettuce; Tear into petals; Rinse in running water; Drain.
6. Rinse cherry tomatoes; Drain; Discard the stems; Cut each into halves.
7. Arrange the pork slices from the step 4 on serving plates with the cherry tomatoes and lettuce on the side.