Pork Steaks w/Shio Koji and Black Ginger Syrup Recipe


Shio Koji - 10% of weight of the protein - IE: 100 grams of protein = 10 grams of liquid

Black Ginger Syrup - 50% of the Shio Koji weight = IE 5 grams

1/2 inch of fresh ginger grated

3 garlic cloves finely minced or smooshed 

3 tablespoons butter for frying in

sea salt 


Pork Steaks w/Shio Koji and Black Ginger Syrup Recipe 

Recipe is in testing stage -

1. Mix the ingredients in small bowl large enough to handle the pork
2. Add the pork to the bowl and turn to get all the surfaces coated
3. Turn the pork over every five minutes or so for 30 minutes or zip lock bag for 30 minutes in the cooler.

4. Salt on one side
5. Heat a skillet / frying pan over medium heat
6. Add butter
7. Add the pork steaks
8. Turn the pork after 3 minutes
9. Add the left over marinade to the pan and reduce heat to low
10. Continue to turn the pork until it reaches an internal temperature 145F 
11. Add more butter if the pan starts to dry out

Let rest for 10 minutes before slicing.