Ginger Pork, called in Japanese Buta-niku no shoga-yaki is a very popular easy-to-cook dish offering the nice flavor of pork coated with ginger and soy sauce.
- 7 oz pork loin, thinly sliced
- 1tsp fresh ginger juice
- 2 tsps sake
- 4 saradana leaves
- Cabbage, cut into julienne strips
- 4 cherry tomatoes
- 1 Tbsp vegetable oil
- 1Tbsp sake
- 1/2 Tbsp sugar
- 2 tbsp soy sauce
- 1/2 Tbsp mirin sweet cooking sake
- 1/2 Tbsp grated ginger
- Refreshing vegetables such as lettuce, julienne-strip giant white radish shoots, and watercress can be arranged as garnishes.
Time required: About 15 minutes.
1. Spread out each pork loin slice fully, and cut into bite-sized pieces. Place the pork in a rectangle tray, pour in the fresh ginger juice and the 2 tsps of sake, and let stand foe about 5 min. Wipe off the moisture.
2. Mix the 1 Tbsp of sake, the sugar, the soy sauce the sake and the grated ginger in a bowl to make the sauce.
3. Heat the vegetable oil in a frying pan, and lay the pork slices within. Make sure that each slice is fully spread out in the pan. When heated through, pour the sauce prepared in the step number 2, and coat the pork with the sauce thoroughly.
4. Arrange the pork on plates, and garnish with the sardana leaves, shredded cabbage and cherry tomatoes.
- Soaking pork in sake and ginger juice will eliminate the odor of the meat.
- Be careful not to overheat the pork, otherwise, the meat will become tough.
- The donburi bowl version is nice as well placed boiled rice in a donburi serving bowl, cover the rice with shredded cabbage and put the Ginger Pork on top of it. Pour the sauce all over the meat.
- Thinly sliced onion can be added when frying pork.