Cooking Steps

Place the garlic cloves, rice vinegar, sesame oil, coconut aminos, ginger, and water into a food processor or blender. Puree until well-combined and you have no large chunks of ginger or garlic.

Place the pork ribeyes in a baking dish. Pour the marinade over then, coating well. Allow to marinate in the refrigerator, covered, for at least 1 hour.

Whisk together the arrowroot powder and eggs until smooth. Remove the pork from the marinade and add the marinade to the batter. Season with salt and pepper as desired.

Heat a heavy-bottomed skillet (I use cast iron for frying) over medium heat. Add some coconut oil or palm shortening–use as much or as little as you want but I had about an inch of oil.

Preheat the oven to 350 degrees and have a greased baking sheet handy.

Take your pork ribeyes and dip them in the batter, coating both sides and allowing the excess to drip off. Carefully, place them in the hot oil. Fry for about 1 minute on either side, or until the batter has a nice light brown color. Remove pork to the baking dish. Bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 30 minutes more.