Pork with garlic ginger sauce

Pork with garlic ginger sauce

Mmmm pork chops! I love when they’re served with an acidic, spicy Asian dressing, as it cuts through the heaviness of the meat and brings lightness throughout the entire dish. Add some freshly chopped cilantro and you’ve got the perfect South East Asian pork chop recipe! It’s the perfect balance of heavy and light, sweet, savory and spicy. This poack with garlic ginger sauce dish is so flavorful that it’s best when served with a simple starchy side like Japanese rice, or a tossed green salad with a dash of oil and salt.

This Momofuku adapted garlic ginger dressing recipe goes best with fried chicken, but I’m using boneless pork chops because they’re healthier and easier to prepare. You can serve the sauce on its own with chicken breasts or steaks, or with a boiled egg and some quickly stir fried veggies over rice – oh so Yummy! It’s a versatile condiment that’s quick and easy to make, and packs a punch (I added the chili oil and jalapeno for more heat).

korean ginger garlic sauce
Ginger garlic dressing
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Pork chop with garlic ginger sauce

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  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Pork, Vietnamese
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Ingredients

Scale
  • 4 small boneless pork chops ((about 1lb))
  • 2 tablespoons vegetable oil
  • handful fresh cilantro (roughly chopped)

Dressing

  • 2 tablespoons ginger (peeled and finely chopped)
  • 2 tablespoons garlic (finely chopped)
  • 1/4 cup light soy sauce
  • 1/4 cup rice wine vinegar
  • 1 1/2 tablespoons granulated sugar
  • 1 jalapeno (finely chopped)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili oil ((optional))

Instructions

  1. Put all the ingredients for the dressing together and stir well until sugar has completely dissolved.
  2. Heat up a large pan over high heat.
  3. When the pan is hot, add vegetable oil and fry the pork chops on each side for about 3 minutes (depending on the thickness of the chops), until golden brown.
  4. Put the chops on a plate and pour a little dressing on top and serve with cilantro and rice.
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  2. Thank you! Great recipe and just as importantly great website; scale buttons & easy to find jump to recipe, no screen dark button- they may seem like small things but they make the user experience so much better and they’re becoming less and less common these days with cluttered websites. Thanks!

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  3. This is exactly the sauce I was looking for! Easy, tastes like the real thing – lots of garlic and ginger, the piquant rice vinegar, the warmth of the sesame oil! I used four tablespoons of LAXMI ginger-garlic paste instead of chopping up loads of ginger and garlic, which incorporated really well, and used 1/8 tsp of garlic chili sauce instead of the chili oil. I added 2 TBL chopped cilantro and let the sauce meld at room temp for several hours. Roasted whole pork tenderloins dusted with salt, pepper, garlic powder, and olive oil meat soaked up the sauce and was delicious with coconut rice and an easy bagged Asian salad. Yum. This is a sauce I will keep in my fridge!



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