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Pork Sauté
Serves 2 · About 25 min
Thick pork loin cooked in a frying pan and coated with a soy sauce, mirin and butter sauce. Served with shredded cabbage.
① Cut the cabbage→② Cut the tough bits in the meat→③ Salt, pepper and flour→④ Cook both sides→⑤ Coat with sauce
What to buy
Meat & dairy
Vegetables
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How to make it
1
Shred the cabbage
- Stack 2–3 cabbage leaves and roll them up
- On the cutting board, cut from the end as thin as you can (about 2 mm)
- Soak in cold water for 3 min, then drain in a colander
How to tell it's doneThe cabbage is crisp, and no water drips from the bottom of the colander.
2
Cut the tough bits in the meat
- Put the meat on the cutting board
- Where the white fat meets the red meat, use the tip of the knife to make cuts about 1 cm deep in 4–5 places, every 2–3 cm. Do the same on the other side
- Wash the cutting board and knife you used for the meat with dish soap
How to tell it's doneBoth pieces have cuts along the edge of the fat.
Be carefulIf you don't cut the tendons, the meat curls up when cooked and cooks unevenly.
3
Season with salt and pepper and coat with flour
- Sprinkle 1/4 tsp salt (for both pieces) and a pinch of pepper on both sides of the meat
- Lightly coat both sides with 1 tbsp cake flour, and pat off extra flour with your hands
- After coating, wash your hands with soap (don't touch the cabbage with hands that touched raw meat)
How to tell it's doneThe whole surface of the meat is lightly whitish, with no lumps of flour.
4
Cook both sides
- Heat 1/2 tbsp vegetable oil in a frying pan over medium heat
- Put the meat in with the side that will face up on the plate facing down, and cook 3 min without touching
- When browned, flip, cover, and cook over medium-low heat for 3 min
How to tell it's doneBoth sides are nicely browned. Cut a little into the thickest part: there's no pink inside, it's white. The juices are clear, not red.
Be carefulThe oil splatters when you add the meat. Lay it in from the near side of the pan toward the far side. If the inside is pink, cover and cook 1 min more at a time.
5
Coat with sauce
- Turn to low heat and wipe up the oil left in the pan with paper towels (leave the meat in)
- Add 1 tbsp soy sauce, 1 tbsp mirin and 10 g butter
- When the butter melts, turn the meat to coat both sides with sauce
- Put the cabbage from step 1 and the meat on a plate, and pour the sauce left in the pan over the meat
ReadyThe sauce is a little thick, and the surface of the meat is glossy.
Be carefulSoy sauce and mirin burn fast. Don't use high heat, and stop after 1 min.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat is toughOvercooked. Next time, go to the next step in step 4 as soon as the inside turns white.
The meat curled up and cooked unevenlyNot enough tendon cuts in step 2. Next time, make more cuts.
The sauce burned and is bitterThe heat was too high in step 5. Next time, turn to low heat before adding the seasonings.
The flavor is weakPour the sauce left on the plate over the meat. Next time, sprinkle the salt in step 3 evenly over both pieces.
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