Shogayaki ginger pork recipe
Ginger pork is a culinary preparation that combines slices of pork with a ginger-based marinade.
Originally from China, this recipe has become a classic of Japanese cuisine.
There are several versions, with pork cut into strips or whole, covered in a tasty sauce.
This dish is often accompanied by plain rice and sliced cabbage seasoned with the cooking juices. Ginger adds a distinctive flavor to the dish.
Its popularity lies in its balance of flavours and simplicity of preparation.
Clémence Sahuc
- Prep Time
- 20 minutes
- Servings
- 4 portions
- Category
- Savoury, meat, dish
Ingredients
- 300 g pork (loin or other part not too dry)
- 10 g ginger
- ¼ chopped cabbage
- Oil
- 2 tbsp. sake
- 4 tbsp. soy sauce
- 2 tbsp. mirin (or 1 to 2 tsp. sugar)
Directions
- Cut the pork into thin slices or strips for quick, even cooking.
- Grate the fresh ginger and squeeze the pulp between your fingers to extract the juice. This releases the ginger's intense aromas.
- In a bowl, mix the seasoning ingredients (soy sauce, sugar, mirin, etc.) and add the ginger juice to intensify the flavor.
- Heat a little oil in a frying pan over medium heat. Fry the pork pieces until cooked through and lightly browned.
- Once the pork is cooked, pour the seasoning into the pan. Heat for a further 2-3 minutes, stirring regularly to coat the meat with the sauce.
- To accompany, serve immediately with julienned cabbage or raw vegetables of your choice, such as grated carrots or thinly sliced cucumbers.
