Japanese Ginger Pork Shogayaki
Servings 2
Ingredients
- 300 g thinly sliced pork loin or pork medallions
- Sea salt
- 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
- Steamed rice
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
- 2 tbsp sake
- 1 tsp sugar
Instructions
- Prepare the pork. If you bought a whole loin, freeze it for a short while to make it easier to slice very thinly. If you are using pork medallions, put each slice between two pieces of cling film and bash lightly and evenly with a bottle 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, you can omit this. Grate ginger
- 3. Marinade the pork in this mixture for a few minutes. If you are using pork shoulder or something with a bit more fat, you can marinade 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. Japanese Ginger Pork shogayaki with shredded cabbage adn rice
