Ginger Pork Saute Butaniku Shoga Yaki Food

PORK SHOGAYAKI (GINGER PORK)

Steps:

• (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
• Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
• Mix ginger sauce ingredients in a bowl.
• Heat oil in a non-stick (preferred) frypan over medium high heat.
• Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
• Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
• Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
• Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
• Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

GINGER PORK SAUTE (BUTANIKU SHOGA-YAKI)

Steps:

• Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
• REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
• Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
• Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
• Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.

PORK SHOGA-YAKI (JAPANESE GINGER PORK)

Steps:

• Mix the soy sauce, mirin and grated ginger in a small bowl.
• If the pork if fatty, make small cuts in the fat to prevent the pork from curling while cooking. Place pork slices in dish and cover with the the soy sauce, mirin and ginger marinade for 5 minutes.
• Heat oil in a frying pan over medium heat and add the sliced pork.
• Cook over medium heat for 1 minute and flip the slices over. Add the marinade and cook until pork has browned and sauce is reduced. Remove from heat and sprinkle pork slices with sesame seeds.
• Serve with white rice and leaf lettuce.