Ginger Pork (Shogayaki)

Classic Japanese ginger pork (Shogayaki) recipe. Tender sliced pork loin in a sweet ginger sauce, this is one of my favorite homemade dishes. Ready in 20 minutes!

Ginger Pork (Shogayaki)

INGREDIENTS

• 1 knob ginger (2", 5 cm)
• ▢½ onion
• ▢¾ lb thinly sliced pork loin (I use sliced pork for "ginger pork" from a Japanese grocery store; If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.)
• ▢1 Tbsp sake (for pork)
• ▢1 Tbsp all-purpose flour (plain flour) (for pork)
• ▢1-2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking)
• ▢freshly ground black pepper (optional sprinkle at the end)

Ginger Sauce

• ▢2 Tbsp soy sauce
• ▢2 Tbsp mirin
• ▢2 Tbsp sake
• ▢1 tsp sugar

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Make the Ginger Sauce

• In a small bowl, combine all the ingredients for the ginger sauce.
• Scrape off the outer ginger skin with a knife (or spoon) and cut off any tough parts.
• Using a grater , grate the ginger, keeping the juice. Collect the grated ginger and squeeze the liquid. You will need 1 Tbsp ginger juice.
• Add ½ Tbsp ginger juice (keep the rest for later) and add grated ginger as much as you like. We like the gingery taste, so we add about 2-3 tsp.
• Next, grate the onion until you get 1 Tbsp of grated onion, including juice. Keep the rest of the onion for later.
• Add the grated onion to the ginger sauce and mix it all together.

To Prepare the Ingredients

• Cut the rest of the onion into thin slices.
• If your pork slice is more than ⅛ inches (3 mm), you should make several slits on the connective tissue (white area) between the meat and fat. Red meat and fat have different elasticities, and when they are cooked, they will shrink and expand at different rates. These slits will allow the pork slices to stay nice and flat when pan-frying and prevent them from curling up.
• Sprinkle the rest of ginger juice and 1 Tbsp sake.
• If your pork slices are paper-thin, which is less than ⅛ inch (3 mm) thickness, you do not need to dust with flour. When you're ready to cook the pork slices, lightly sprinkle with flour. It prevents the pork from drying up and keeps the moisture/juice inside the meat.

To Cook the Pork

• In a large frying pan, heat oil on medium-high heat. When the pan is hot, cook the pork slices in a single layer, turning them over once the bottom is golden brown. Cook in batches so the meat can be seared properly without steaming the meat.
• When the pork is no longer pink, transfer to a plate; make sure not to overcook the pork at this stage as we will continue to cook in a sauce later.
• Once the pork is done cooking, add oil (especially if your pan is not a non-stick) and onion.
• Saute the onion on medium heat until golden brown, about 6-8 minutes. When the onion is tender and translucent, add the pork back in.
• Mix the sauce one last time and pour over the pork. Bring the sauce to simmer and spoon the sauce over the pork for about 2 minutes.
• When the sauce is thickened, transfer to a serving plate.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

NUTRITION

Calories: 295 kcal · Carbohydrates: 10 g · Protein: 40 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 112 mg · Sodium: 566 mg · Potassium: 735 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 1 IU · Vitamin C: 2 mg · Calcium: 17 mg · Iron: 1 mg

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