Easy Japanese Ginger Pork Shogayaki

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A flavour sensation ready in under 15 minutes. Thinly sliced pork medallions or steak, marinated in a simple but delicious mix of ginger, garlic, soy, mirin and saké, will instantly transport you to Japan.

Recipe courtesy of May from Eat Cook Explore.

Prep time: 20 mins

Cook time: 15 mins

Serves: 2

Cooking Skill: Easy

Ingredients

300g pork loin medallions or loin steaks, fat removed and thinly sliced
Sea salt
Ground black pepper
1 tablespoon rapeseed oil or vegetable oil
1 white cabbage, finely sliced
Steamed rice, to serve
For the marinade
1 tablespoon grated ginger or equivalent
½ small onion, peeled and grated
2 garlic cloves, peeled and grated
2 tablespoons light soy sauce
2 tablespoons mirin (optional)
2 tablespoons Saké (optional)
1 teaspoon sugar

Method

Step 1

Prepare the pork by putting each slice between two pieces of cling film and bash lightly and evenly with a saucepan or rolling pin. You want to make each slice as thin as possible – About 2-3mm.

Step 2

For the marinade, in a small bowl mix together the ginger garlic, onion, soy sauce, mirin and saké (if used). Cover and set aside.

Step 3

Marinate the pork for a few minutes. If you are using pork shoulder or something with a bit more fat, you can marinate for much longer, up to a week in the fridge.

Step 4

Heat a pan to medium heat and add a little oil. Place pieces of the pork around the pan in one layer, don’t overlap.

Step 5

Cook or about 1 minute on each side. The time varies with the thickness of your meat. Add any remaining marinade mixture to the pan and allow to simmer for a minute. Don’t leave it for too long or the pork will be over cooked and tough.

Step 6

Remove from heat and arrange on a plate, garnished with the cabbage. Pour over remaining sauce or serve it on the side.

Step 7

Serve immediately with the steamed rice.

Method

Step 1

Prepare the pork by putting each slice between two pieces of cling film and bash lightly and evenly with a saucepan or rolling pin. You want to make each slice as thin as possible – About 2-3mm.

Step 2

For the marinade, in a small bowl mix together the ginger garlic, onion, soy sauce, mirin and saké (if used). Cover and set aside.

Step 3

Marinate the pork for a few minutes. If you are using pork shoulder or something with a bit more fat, you can marinate for much longer, up to a week in the fridge.

Step 4

Heat a pan to medium heat and add a little oil. Place pieces of the pork around the pan in one layer, don’t overlap.

Step 5

Cook or about 1 minute on each side. The time varies with the thickness of your meat. Add any remaining marinade mixture to the pan and allow to simmer for a minute. Don’t leave it for too long or the pork will be over cooked and tough.

Step 6

Remove from heat and arrange on a plate, garnished with the cabbage. Pour over remaining sauce or serve it on the side.

Step 7

Serve immediately with the steamed rice.

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