|Prep Time||10 minutes|
|Cook Time||15 minutes|
|Passive Time||8 hours|
- 1/2 cup Shio Koji
- 2 fillets Pork Loin approx. 1 pound
- 1 tablespoon fresh ginger grated
- 1 teaspoon garlic minced
- oil for cooking
Marinated Pork Loin
- In a storage container such as a glass jar with a lid, mix water and salt well until salt is completely dissolved.
- Add dry koji and mix with the salt & water. Put the lid on but do not close the container tightly. Carbon dioxide produced during fermentation should be able to escape.
- Leave the container at the room temperature, stirring the content once a day.
- In one week to 10 days, when the koji becomes creamy, it's ready for use.
- Combine shio koji, garlic, and ginger well.
- Put the pork fillets and koji marinade together in a ziploc bag. Massage the pork, making sure to squeeze all the air out of the bag. Seal the bag and refrigerate it for 8 hours or overnight.
- Take the pork fillet out of the bag and wipe off excess marinade with paper towel, as the koji tends to burn quickly on a pan.
- Heat cooking oil in a cast iron or stainless steel pan over medium-high heat. Place the pork in the pan.
- While cooking one side put the lid on and turn the heat down to medium. Cook for about 5 minutes.
- Flip the pork, put the lid back on, and cook the other side for another 5 minutes or longer until the meat is cooked through.
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