Easy Japanese Ginger Pork Shogayaki Easy Japanese Ginger Pork Shogayaki

Easy Japanese Ginger Pork Shogayaki

Recipe courtesy of May from Eat Cook Explore

Cooking Time

cooking time
15 minutes

Serves

serves
2 people

Ingredients

  • 300g thinly sliced pork loin medallions or loin steaks with the fat removed
  • Sea salt
  • Ground black pepper
  • 1 tablespoon cold pressed rapeseed oil or vegetable cooking oil
  • 1 White cabbage, finely sliced
  • Steamed rice
  • For the marinade

  • 1 tablespoon grated ginger or equivalent
  • 1/2 small onion, grated
  • 2 cloves of garlic, grated
  • 2 tablespoons quality light soy sauce
  • 2 tablespoons mirin (optional)
  • 2 tablespoons sake (optional)
  • 1 teaspoon sugar

Method

1

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.

2

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.

3

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.

4

Meanwhile, cook some rice.

5

Remove the tough stem of the cabbage, roll into a cigar shape and slice thinly. Set aside.

6

Heat a pan to medium heat and add a bit of oil.

7

Place pieces of the pork around the pan in one layer, don't overlap.

8

Cook each side for about 1 minute and then turn. The time varies with the thickness of your meat.

9

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.

10

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.

11

Serve immediately with some steamed rice.