Pork Shogayaki (Ginger Pork)

Step 1

(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.

Step 2

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.

Step 3

Mix ginger sauce ingredients in a bowl.

Step 4

Heat oil in a non-stick (preferred) frypan over medium high heat.

Step 5

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.

Step 6

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.

Step 7

Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.

Step 8

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.

Step 9

Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.