Directions
- 1Peel the skin off of the ginger using the back of a spoon.
- 2Grate the ginger, onion, and garlic.
- 3Mix 2 tbsp of mirin, 0.5 tbsp of grated ginger, 1 tbsp of grated onion, 2 tbsp of soy sauce, 0.25 tsp of grated garlic, 2 tbsp of apple juice and 0.5 tsp of sugar in a pot and bring to a boil. Remove scum from top.
- 4Turn off the fire and set aside.
- 5Slice 200 grams of cabbage as thinly as possible.
- 6Cut cherry tomatoes in half for garnish.
- 7Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
- 8Dredge pork chops in flour and shake off any excess.
- 9Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
- 10Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
- 11Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
- 12Add 1/6 tsp of potato starch to the sauce and stir to thicken.
- 13Plate the pork chops and garnish with the cabbage and cherry tomatoes.
Ingredients
- 2 Pork Chop
- 1 tbsp Onion
- 0.5 tbsp Ginger
- 0.25 tsp Garlic
- 2 tbsp Apple Juice or Apple
- 2 tbsp Mirin
- 2 tbsp Soy Sauce
- 0.5 tsp Sugar
- 1 6th tsp Potato Starch
- 1 Flour
- 1 tbsp Oil
- 200 g Cabbage
- 2 Cherry Tomato
Equipment
spoongraterknifefrying pantongs
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