If you’re looking for a quick and simple meal, I suggest trying this Japanese ginger pork! This meal is called shougayaki in Japanese and is usually made with soy sauce. I have made this recipe with coconut aminos for the blog because I know some of us ladies don’t like to eat soy. I was surprised because it actually tasted the same as if I used soy sauce so that’s a good thing! This meal requires thin slices of pork loin and they’re cooked in a sweet ginger “soy” glaze. This meal is usually eaten with a side of shredded cabbage, but I didn’t have any on hand so I used my green lettuce from my garden. I made a homemade creamy sesame dressing, again using coconut aminos instead of soy sauce, that I will also share with you!~
I love making this dish as it doesn’t take any time at all and is super low calorie and low-carb! This meal is soy-free, sugar-free and gluten-free!
For those who don’t mind eating soy, then feel free to change it to soy sauce no problem!
Japanese Ginger Pork
- 120 g green leaf lettuce
- 2 large tomatoes
- 1/2 cucumber
- Mix all of the ingredients together in a small bowl. Set aside until ready to use.
- Chop the lettuce into large pieces. Dice the tomato and cucumber.
- Slice the onions into thick slices. Grate the ginger.
- In a bowl, add the grated ginger, coconut aminos and stevia powder. Mix well.
- Sprinkle the salt and pepper on both side of the pork slices.
- Sprinkle the coconut flour on both sides of the pork slices.
- Heat the olive oil on medium heat in a large frying pan.
- Add the onions and sautee for 3-4 minutes.
- Add the pork slices to the pan and cook on one side for 1-2 minutes. Flip the slices over and pour the ginger sauce over the whole pan.
- Cook 2-3 more minutes until the pork is cooked through.
- In a plate, add your chopped lettuce and top with tomatoes and cucumber pieces.
- Pour the sesame dressing over the salad.
- Add 3 slices of pork with some of the onions on the plate.
- Enjoy while it's hot!