marinaded pork
Japanese style marinaded pork
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
A Japanese inspired speedy pork dish.
Course: Main Course, Meat
Cuisine: Japanese
Keyword: japanese style marinaded pork
Servings: 4
Author: Laura Scott
  • For the pork :)
  • 2 tbsp Light olive oil/vegetable oil for frying the pork for frying the pork
  • 500 g Taste the difference freedom food pork fillet thinly sliced
  • 1 Large knob of ginger 2tbsp approx peeled and grated,
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin
  • 2 tbsp Sake or dry Sherry
  • 6 Spring onions sliced into thin strips and fried in oil until crisp for garnish
  • Toasted sesame seeds for garnish
  • For the pickled vegetables:)
  • 1/2 Head of a small white cabbage sliced as thinly as possible
  • 1 carrot peeled sliced into ribbons using a vegetable peeler
  • 1 courgette sliced into ribbons using a vegetable peeler
  • 1 tsp Salt
  • 2 tbsp Apple vinegar or rice wine vinegar
  • 1 tsp Caster sugar
  • 1 Red chilli finely chopped
  1. For the pork:)
  2. Place the thinly sliced pork, grated ginger, soy sauce, Mirin, Sake/dry Sherry into a bowl to marinade for about 15 minutes,

  3. Heat the oil in a large frying pan and fry the pork (medium to high heat) in 2 batches to prevent the meat from stewing,

  4. This will only take about 3 minutes per batch of pork,

  5. Next pour in the marinade and add the first batch of pork to the pan so the meat can absorb the flavours of the marinade, turn the heat off after a minute and let the pork rest for a couple of minutes,

  6. For the pickled vegetables :)
  7. Put the cabbage, carrot and courgette into a large mixing bowl and sprinkle on the salt then mix it through with your hands to coat all of the vegetables,

  8. Leave the mixture to release it's liquid, this will take up to 30 minutes so you might want to do this in advance,

  9. After 30 minutes put the vegetables into a colander and rinse off the salt thoroughly and leave the mixture to drain over a large bowl for a few minutes,

  10. Mix the vinegar, sugar and chilli (if using) and set aside,

  11. After a few minutes take the vegetables and squeeze all of the liquid out using your hands, a little bit at a time then place into a serving bowl,

  12. Pour the vinegar mixture over the vegetables then mix well. If you like you can add in a pinch more sugar or a splash more vinegar at this stage to balance the sweet sour flavours

  13. To serve:)
  14. Serve the pork with a garnish of crispy fried spring onions, toasted sesame seeds, the pickled vegetables and some jasmine/sticky rice for a delicious, healthy satisfying meal!
Recipe Notes

Cooks tip:
The pickled vegetables can be made the day before which will allow you to put together this meal in less than 30 minutes. Alternatively you could serve it with a simple stir fry of cabbage or maybe some broccoli stir fried with lots of garlic.