![Pan-Fried Chopped Pork (Low Sodium)](/en/cookbook/assets/img/00053738.jpg)
Pre-season ingredients with soy sauce and garlic for deeper flavor.
- Nutrition facts are for one serving.
- Nutritional values do not include broccoli and leafy vegetables.
Ingredients(Servings: 2)
Directions
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Place the pork into a bowl, add and massage in (A) and set aside to absorb flavor for about 5 minutes. Thinly slice up the onion, mince the garlic and mix together (B).
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Add the potato starch to the bowl from (1) to coat the pork. Heat the oil in a fry pan over medium heat, cook the pork until browned.
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Add in the garlic and onion, saute for 2 to 3 minutes until softened. Add in (B), spread throughout while sauteing all ingredients.
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Serve onto plates with a side of broccoli and leafy vegetables if desired.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/onion_im02.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im03.jpg)
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
![](/en/cookbook/basic/vegetables/img/onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im05.jpg)
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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