Vermicular | Ginger Pork

Ginger Pork

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
4 min

6 slices thinly-sliced pork loin
All-purpose flour, to coat
½ medium onion, halved and sliced ½” wide

Sauce Mixture
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon mirin
2 teaspoons honey
2” piece fresh ginger, peeled, grated
½ clove garlic, grated

¾ tablespoon (10 g) unsalted butter
2 tablespoons vegetable oil, divided

  1. Lightly sprinkle flour on one side of pork.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then place 3 slices of pork floured side down. Sear for about 30 seconds and transfer to a plate. Add 1 tablespoon of oil and sear the remaining pork slices. Remove from the pan and set aside.

  3. In the same pan, add onion and sauté over medium-high heat for about 2 minutes. Add the pork back in the pan and sauté for another minute.

  4. Add Sauce Mixture to the pan and coat the pork with the sauce. Turn off the heat, add butter and lightly stir. Serve with shredded cabbage and tomatoes.

  • Sauté only one side of the pork first in order to achieve perfect doneness when coating with the sauce. Browning the fat will enhance richness for a luscious finish.

  • Return pork that is sautéed to about 80% doneness into the pan with the onions and sauté together.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo