How to make ★Shogayaki★ Japanese Ginger Pork 〜豚の生姜焼き〜(EP120)

Posted on Posted in Japanese traditional recipes, Pork

Today I’m going to be making “Shogayaki,” Japanese Ginger-Pork.

In summer, we need something to energize the body to fight against the heat.

Vitamin B contains in pork works for revitalizing your body, and the ginger improves blood circulation. Most of all, it’s easy to cook and so tasty!

This is how I eat.

Grab a piece of pork and put it over rice.

Have a bite of pork and fleshly steamed rice. Goes so well with rice!

What I like about this dish is vegetables! ? 

The ginger sauce dresses the cabbage so nicely.

You can eat a lot of cabbage.

And I can’t miss my Japanese potato salad when I make ginger pork.

I will show you how to make it in the next video.

I hope you will give my ginger pork recipe a try soon!

"Shogayaki" Japanese Ginger Pork

Savory pan-fried Pork in ginger sauce
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Japanese
Keyword: ginger pork, ginger sauce, japanese cooking, japanese food, japanese recipe, fish recipe, healthy recipe, horse mackerel, pan-fry pork, pork recipe, shogayaki, summer recipe

Ingredients

  • 300 g

    Sliced pork loin

    10.5oz
  • 20 g

    Ginger

    0.7oz
  • tbsp

    Regular soy sauce

  • tbsp Milin
  • 1 tsp sugar

Vegetables to serve with

  • cabbage
  • lettuce
  • tomato
  • potato salad

Instructions

  • Grate my flesh ginger. Add to sliced pork loin. If your grocery store doesn't have sliced meat, slice the block meat half frozen. 

    Add soy sauce and Milin. Toss to coat evenly, and marinate for about ten minutes.
  • Meanwhile, prepare the cabbage to serve with pork. Shred your cabbage thinly with a big peeler or sharp knife. Release in cold water and spin it to remove any moisture.

    Place lettuce, thinly sliced cabbage and tomato on your serving plate. Set aside until the Ginger Pork is ready.
  •  Let's cook pork!
    Heat the pan on medium. Add a tablespoon of vegetable oil and swirl around to cover the surface. 

    Place your meat piece by piece, spread the meat if it's folded to cook evenly.

    Flip it over and cook no longer pink. Take out and continue to cook another batch. 
  • When all the meat is done, get all the pork back in the pan. Add in the marinade and sugar. Cook on high heat until the sauce is reduced. 

    When it looks good, stop cooking. Smells wonderful!
  • Transfer to a serving dish which we prepared earlier.

    Drizzle sauce over the pork. The sauce is a crucial part of the dish.

Video

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