Easy Japanese Ginger Pork Shogayaki
Recipe courtesy of May from Eat Cook Explore
- 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
- ½ small onion, peeled and grated
- 2 garlic cloves, peeled and grated
- 2 tablespoons light soy sauce
- 2 tablespoons mirin (optional)
- 2 tablespoons Saké (optional)
- 1 teaspoon 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.
For the marinade, in a small bowl mix together the ginger garlic, onion, soy sauce, mirin and saké (if used). Cover and set aside.
Marinate the pork 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, according to the packet instructions.
Heat a pan to medium heat and add a little oil. Place pieces of the pork around the pan in one layer, don't overlap.
Cook each side for about 1 minute on each side. The time varies with the thickness of your meat. Add any remaining marinade mixture to the pan and allow to simmer for a minute. Don't leave it for too long or the pork will be over cooked and tough.
Remove from heat and arrange on a plate, garnished with the cabbage. Pour over remaining sauce or serve it on the side.
Serve immediately with the steamed rice.