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Japanese Ginger Pork Shogayaki

Very easy mid week meal Japanese Ginger Pork shogayaki

Very easy mid week meal Japanese Ginger Pork Shogayaki

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main
Cuisine: Japanese
Servings: 2
Author: May

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. 
    Japanese Pork shogayaki, beat pork to tenderise and make thinner
  • 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
    Japanese Gigner Pork shogayaki 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. 
    Japanese Pork shogayaki quick pan fry
  • 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. 
    Japanese Pork shogayaki Add marinade
  • Serve immediately with some steamed rice.  Japanese Ginger Pork shogayaki with shredded cabbage adn rice
    Japanese Ginger Pork shogayaki with shredded cabbage adn rice