Recipe: Buta no shogayaki (pork ginger)
A simple pork sauté that’s full of flavor
Pork ginger is Japanese comfort food, pure and simple. It’s often featured in bento lunches, as it can be prepared in advance and tastes equally good served hot or at room temperature. Best of all, its dead easy to prepare. Serve with a handful of shredded cabbage (kyabetsu no sen-giri).
Ingredients (serves 2 people)
- 200 – 250 g pork (sliced between 1 and 1.5 mm)
- 150 g cabbage
- 2 tablespoons of flour
- 20 g (1 clove) of ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of sake
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil
- 100 g chopped onion
Wash the cabbage leaves and remove the core. Pile the leaves together and then roll and cut into 1 mm slices. Place them in cold water for 10 minutes, and drain.
Place a frying pan on the gas table and add one tablespoon of oil. Warm on a low heat.
While heating the pan, take the slices of pork and coat them in a thin layer of flour. Now increase the heat to medium and sauté the pork until brown. Be sure that the pork strips are cooked evenly. When they are ready, take them from the pan and on a plate.
Add 1 tablespoon of vegetable oil to the pan and warm it on a low heat. Slice the onion into pieces 5 mm thick – cut against the grain. Sauté the onion until it softens and becomes translucent.
Now pour the sake, sugar, and soy into the pan. Turn up the heat to medium. Put the pork back into the pan and add the ginger. Mix and cover the pork and ginger with the sauce. Serve with sliced cabbage and a generous helping of the sauce.