My Take on Pork Shogayaki (Ginger Pork)
Pork Shogayaki, (ginger pork) is thinly sliced pork, full of ginger flavour. I how ever sliced my pork in bite sized pieces. It is a popular Japanese recipe on the lunch menu. Easy to make and great tasting with a bowl of rice.
- 300 grams pork , thinly sliced, or cut into bite sized pieces
- 2 tsp Japanese sake, (Japanese rice wine)
- 1 tsp ginger juice (squeeze juice out of grated ginger)
- 1 Tbsp oil
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp grated ginger
- Sprinkle 2 teaspoons of sake and teaspoon of ginger juice over the pork pieces or slices and leave for 10 minutes. This will tenderise the meat.
- Mix ginger sauce ingredients in a bowl.
- Heat oil in a non stick frypan over medium high heat.
- Place the meat in frypan without overlapping and cook for 1-2 minutes or until the meat is golden. Transfer to a plate and cook the remaining meat.
- Reduce heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan. Cook for 15-30 seconds, turning the meat to make sure all the meat is coated in the sauce. When sauce is reduced to 1-2 tablespoons, turn the heat off. If your pork is quite chewy, cook the meat on medium for about 10-15 minutes or until it is to your liking.
- For me I served this with rice and pickled cucumber.