Pork Shoga Yaki Japanese Ginger Pork Food

JAPANESE GINGER PORK (SHOGAYAKI)

Steps:

• Combine soy sauce, ginger and mirin in a bowl.
• Add pork slices, marinate for 15 minutes.
• Heat oil in skillet.
• Remove pork from bowl, reserve marinade.
• Saute meat quickly at high heat.
• Pour marinade into pan, give the pork a quick stir.
• NOTE: marinated meat burn easily, it's important to work quickly.

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.

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.

GINGER PORK (SHOGAYAKI)

Steps:

• Grate ginger and press to extract 2 Tb of juice. Mix all sauce ingredients in a small bowl and set aside.
• Sprinkle pork evenly with salt.
• Heat the oil in a frying pan over high heat and saute the pork slices on one side until each is a light brown color. Then turn and saute on the other side to the same light brown color.
• Once all the meat is lightly browned, add the onions.
• When the onions become transparent, add the sauce and mix.
• Continue to cook the meat, onions, and sauce on medium to high heat until the sauce thickens. Once the sauce thickens and is evenly mixed with the pork and onion, the dish is ready.
• Serve on a plate with your favorite side vegetable, such as steamed broccoli or fresh tomatoes.

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.