Miso Jahe Babi

Instructions

1. Gather all the ingredients.
2. Grate 2 inches ginger. Squeeze out the ginger juice and add it to a bowl or tray for marinating the pork. Set aside 1 tsp grated ginger to use later.
3. To the ginger juice, add 1 Tbsp sake and ½ Tbsp soy sauce. Then, add ½ lb thinly sliced ​​pork loin.
4. Flip and coat the pork with the marinade. Set aside.
5. In a small bowl, combine the ingredients for the seasonings: 1 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp miso, and 1 tsp sugar.
6. Add 1 tsp grated ginger and mix well. Set aside.
7. Heat 1 Tbsp neutral oil in a large frying pan over medium to medium-high heat. Add the meat in a single layer and allow it to sear. For an even sear, it's best not to touch or move the meat around.
8. Flip the meat and cook the other side until it is no longer pink. Then, add the seasonings mixture to the pan.
9. Coat the meat with the sauce using a spoon. Flip once to make sure the meat is seasoned on both sides.
10. Serve immediately. If you'd like, shred ¼ head green cabbage and slice ¼ Japanese or Persian cucumber and divide, along with 6 cherry tomatoes, onto individual plates of Miso Ginger Pork. Serve it with a salad dressing of your choice, such as Japanese Sesame Dressing.
11. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.