Pork in Creamy Ginger Sauce

Cooking method

1. Step 1:

   

   To make this tasty, tender pork in creamy ginger sauce, gather the ingredients. Tenderloin is best for this dish — the pork comes out more tender, juicy, and soft — but you can use any other boneless cut you like. There's no need to add extra salt or pepper: the soy sauce stands in for the salt here, and thanks to the ginger, the pork already turns out pleasantly spicy.

2. Step 2:

   

   Rinse and dry the pork tenderloin. Cut the meat into medallions about 1 inch (2–3 cm) thick.

3. Step 3:

   

   Peel the ginger root and grate it on a fine grater. Peel and finely chop the garlic.

4. Step 4:

   

   Peel the onion and cut it into half-rings.

5. Step 5:

   

   Stir the corn starch into a small amount of the cold cream — this keeps it from getting lumpy. You can use flour instead of corn starch. If you use potato starch, only 1/2 teaspoon is needed.

6. Step 6:

   

   Heat the vegetable oil in a skillet over high heat. Add the pork and sear it on all sides until golden, about 10 minutes. Cook the pork to your liking — I love it seared to a deep brown crust, as in the photo, but you can fry it just to a light golden color if you prefer.

7. Step 7:

   

   Reduce the heat to medium. Add the half-ring onion to the meat and fry everything together, stirring, for about 3 minutes.

8. Step 8:

   

   Then add the chopped garlic and grated ginger. Stir and fry everything together for another minute.

9. Step 9:

   

   Pour in the soy sauce and simmer over low heat, stirring, for a couple of minutes. The pork should soak up the sauce on all sides.

10. Step 10:

    

    Pour the starch-cream mixture and the rest of the cream into the skillet. Bring the sauce to a boil and simmer, covered, for another 5 minutes.

11. Step 11:

    

    Take the finished pork in creamy ginger sauce off the heat. Sprinkle with sesame seeds and chopped green onion and serve. Enjoy!