Ginger Pork Set Meal
Tender pork loin topped with a sweet and savory ginger sauce, served over steamed rice with a side of lightly dressed greens. A classic Japanese comfort meal ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 pieces (about 4 oz each) boneless pork loin steaks
- 2 inches, peeled fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake or dry white wine
- ½ teaspoon sugar
- 1 tablespoon neutral oil
- 1 cup short-grain white rice (cooked)
- 2 cups, loosely packed fresh spinach or mizuna greens
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 stalk, thinly sliced scallion
Instructions
- 1
If you haven't already, cook your rice in a rice cooker or on the stovetop so it's warm and ready to serve. While the rice finishes, prepare everything for the pork.
- 2
Finely grate 2 inches of fresh ginger on a microplane into a small bowl — you should have about 1 tablespoon of ginger. Add 3 tablespoons of low-sodium soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, and 0.5 teaspoon of sugar. Whisk together until the sugar dissolves. Set the sauce aside.
- 3
Pat the 2 pork loin steaks completely dry with paper towels — this removes surface moisture so you'll achieve a golden sear rather than steam. Season both sides generously with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper, distributing evenly.
- 4
Set a 10-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact. Add 1 tablespoon of neutral oil — the oil should shimmer and flow easily across the pan.
- 5
Carefully place the pork steaks in the hot oil. You should hear an immediate, confident sizzle. Resist the urge to move them — let them sear undisturbed for 3-4 minutes until the underside is golden brown and releases easily from the pan. Flip and sear the other side for another 3-4 minutes until golden. The pork will continue to cook with carryover heat, so aim for an internal temperature of 145°F at the thickest point using an instant-read thermometer.
- 6
Pour the ginger sauce around the pork into the skillet — be careful of any steam from the hot pan. Tilt the pan to coat the pork with the sauce, turning the steaks to baste them on both sides. The sauce will bubble gently and reduce, coating the pork in a glossy, caramelized glaze. Cook for 1-2 minutes more, spooning the sauce over the pork occasionally, until the sauce is slightly thickened and the pork reads 160°F internally.
- 7
Transfer the pork to a clean cutting board and rest for 3 minutes — this allows the juices to redistribute and prevents drying out. Pour any remaining sauce from the skillet into a small bowl.
- 8
Divide the warm cooked rice between two bowls, mounding it gently. Quickly wilt the 2 cups of fresh spinach or mizuna greens in the same skillet over medium heat for 30 seconds, stirring gently, then divide between the bowls as a side.
- 9
Slice each pork steak against the grain into 0.5-inch strips. Arrange the sliced pork on top of the rice in each bowl. Spoon the reserved ginger sauce over the pork, making sure to coat each piece. Garnish with the thinly sliced scallion. Serve immediately while the rice is hot.
Tools you’ll need
- rice cooker or pot
- microplane
- small bowl
- whisk
- paper towels
- 10-inch stainless steel skillet
- instant-read thermometer
- cutting board
- chef's knife
- two serving bowls
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