Eat Cook Explore - Easy Japanese ginger pork shogayaki recipe
As part of our ‘Untasted’ series we’ve been working with influencers who love pork and are keen to share their favourite recipes to inspire us to try something new. May (from Eat Cook Explore) has created this easy Japanese ginger pork shogayaki recipe which she says is a perfect quick and tasty mid-week meal.
A popular, everyday dish in Japan, this sweet and savoury dish is created with a simple marinade and thinly sliced pork medallions to create a wonderfully flavoursome meal that can be on the table in a matter of minutes!
Her blog post includes a step-by-step guide on how to cook the recipe as well as some great tips about cooking pork. Have a go at her recipe tonight, and if it makes you feel inspired why not take a look at some of our other great midweek recipes.
Japanese Ginger Pork Shogayaki recipe
300g thinly sliced pork loin medallions or loin steaks with the fat removed
Ground black pepper
1 tbsp cold pressed rapeseed oil or vegetable cooking oil
1 spring onion, finely sliced (optional for garnish)
1 White cabbage, finely sliced
For the marinade:
1 tbsp grated ginger or equivalent
1/2 small onion, grated
2 cloves of garlic, grated
2 tbsp quality light soy sauce
2 tbsp mirin (optional)
2 tbsp sake (optional)
1 tsp sugar
- Prepare the pork by putting each slice between two pieces of cling film and bash lightly and evenly with a saucepan or rolling pin. You want to make each slice as thin as possible- About 2-3mm.
- Prepare the marinade by grating the ginger, garlic and onion into a bowl. Add the soy sauce, mirin and sake. If you can't find sake or mirin, you can omit this.
- Marinate the pork in this mixture for a few minutes. If you are using pork shoulder or something with a bit more fat, you can marinate for much longer, up to a week in the fridge.
- Meanwhile, cook some rice.
- Remove the tough stem of the cabbage, roll into a cigar shape and slice thinly. Set aside.
- Heat a pan to medium heat and add a bit of oil.
- Place pieces of the pork around the pan in one layer, don't overlap.
- Cook each side for about 1 minute and then turn. The time varies with the thickness of your meat.
- After you have turned the second side, add any remaining marinade liquid to the pan and allow to simmer. Don't leave it for too long or the pork will be over cooked and tough.
- After another minute on the second side, remove from heat and arrange on a plate, which has been garnished with the sliced cabbage. Pour over remaining sauce or serve it on the side.
- Serve immediately with some steamed rice.