Japanese-Inspired Pork Ginger Shogayaki with Cabbage (Low-Carb)

Ingredients

• 450 g pork tenderloin, thinly sliced
• 2 fresh ginger
• 2 garlic
• 3 coconut aminos
• 2 rice vinegar
• 1 mirin (or sweet rice vinegar)
• 1 honey
• 1 olive oil
• 6 green cabbage
• 0.5 spinach
• 0.25 salt
• 0.25 black pepper

Instructions

1. 1

   In a bowl, mix coconut aminos, rice vinegar, mirin, honey, minced garlic, and grated ginger.

2. 2

   Heat olive oil in a skillet over medium-high. Season pork with salt and pepper.

3. 3

   Sear pork in batches to avoid steaming, 2–3 minutes per side.

4. 4

   Add the sauce to the pan and simmer 1–2 minutes until glossy.

5. 5

   In the same pan, toss cabbage with a splash of water and cook 3–4 minutes until crisp-tender.

6. 6

   Fold in spinach just to wilt.

7. 7

   Serve pork and cabbage together with extra glaze.