Ginger Pork - Campfire Cooking

Yield 2-3

Author CHEFPK

Prep time

30 Min

Cook time

15 Min

Inactive time

15 Min

Total time

1 Hour

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Ginger Pork - Campfire Cooking

A simple marinade paired with thinly cut pork, a side of shredded cabbage and fresh bread. A perfect, easy meal for a cozy night in.

Ingredients

Sauce

• Sauce
• 3oz Fresh ginger, peeled
• 10oz Soy Sauce
• 4oz White Vinegar
• 1ea Lemon, juiced
• 1ea Garlic Clove
• 3oz White Onion, chopped
• 1T Granulated Sugar

Protein

• 12oz Pork Loin OR 12oz Chicken Thigh

Sides

• Shredded Cabbage
• Sliced Bread or Dinner Rolls

Instructions

1. Combine all ingredients for the sauce into a small blender and blend for 20-30 seconds or until smooth. Remove the sauce from the blender and place into a container to rest for 15-20 minutes while you prep the protein.
2. Place your sliced pork or chicken into a shallow dish or bowl, something large enough so the proteins do not overlap too much. Pour about half of the marinade on top of the protein then lift up each slice of protein slightly with a fork to allow marinade to go underneath it. Cover and marinade at room temperature for 30 minutes or up to 12 hours in the fridge.
3. Heat a large saute pan to medium heat and drizzle in about 1T of vegetable oil. Carefully remove the protein from the marinade and lay them into the pan. Make sure to not over crowd the pan. Sear each piece on one side for 3-4 minutes then flip each piece. Cook for another 5-6 minutes or until an internal temperature of 160F is reached.
4. Remove from the pan and serve with shredded cabbage, rolls or toast , or white rice.