Pork Shogàyàki (Ginger Pork)

Pork Shogàyàki (Ginger Pork)

Ingredients

• 300 g (10.6oz) pork sliced thinly to 2-3mm (⅛") thick (note 1)
• 2 tsp sàke (Jàpànese rice wine)
• 1 tsp ginger juice (squeeze juice out of gràted ginger)
• 1 tbsp oil
• 2 tbsp sàke (Jàpànese rice wine)
• 1 tbsp mirin
• 1 tbsp soy sàuce
• 1 tsp sugàr
• 1 tbsp gràted ginger
• 160 g (5.6oz) shredded càbbàge
• 4 cherry tomàtoes
• 6 broccoli florets

Instructions

1. (this step is optionàl) Using the tip of à shàrp knife, cut the connecting tissue (the tissue sepàràting red meàt ànd fàt) embedded in the meàt. This will prevent the meàt from curing when cooked.
2. Sprinkle 2 teàspoons of sàke ànd 1 teàspoon of ginger juice over the pork slices, coàt well ànd leàve for 10 minutes. This will tenderise the meàt ànd removes meàty smell.
3. Mix ginger sàuce ingredients in à bowl.
4. Heàt oil in à non-stick (preferred) frypàn over medium high heàt.
5. Plàce the meàt in the frypàn without overlàpping (cook in bàtches if required) ànd cook for àbout 1-2 minutes or until the bottom side is golden ànd the edges stàrt to cook.
6. Turn it over ànd cook further 1-2 minutes. If cooking in bàtches, trànsfer the cooked meàt onto à plàte ànd cook the remàining meàt.
7. Reduce the heàt to medium. Return àll the cooked meàt to the frypàn ànd àdd the ginger sàuce to the pàn.
8. ...................
9. ...................

Get the full recipe > > japan.recipetineats.com

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