We are making Japanese salarymen’s one of the most popular dishes,
Pork Shogayaki also known as ginger pork! The ginger sauce spices up your appetite, and this is the perfect recipe for hot summer days.
Pork Shogayaki (Pork with Ginger Sauce)
Pork Loin Slices 200g/7.1 oz for 2 people, 5mm/0.2" thick
Cake or All Purpose Flour for dusting
Grated Ginger Root
* The ingredients contain Amazon affiliate links.
Let’s prepare the side vegetables. Remove the stem ends of the pre-washed okras. Peel off the firm skins around the stem ends.
Rub the salt into the okras to remove the fuzz.
Immerse the okras in boiling water while they are still covered with salt.
Cook for about 10 seconds, remove and place them on a mesh strainer. Use a paper fan to help the okras cool down faster.
Remove the stalk from the cabbage leaf. Cut the cabbage leaf into 8 cm (3.1") pieces.
Pile them up and shred the cabbage. Serve the shredded cabbage on the plate.
Cut the boiled okras diagonally and serve them next to the shredded cabbage.
Let’s make ginger seasoning sauce. Mix the soy sauce, sake, mirin and sugar in a bowl. Grate the ginger and garlic clove.
Add the ginger and garlic to the seasoning sauce and mix well.
Let’s prepare the pork slices. Trim off the excess fat from the pork loin slices using kitchen shears.
Make cuts in tough stringy parts between the lean meat and fat.
Sprinkle pepper on one side of the pork slices.
Lightly dust with flour using a pastry brush. A mesh strainer can also be used for dusting.
Flip the pork slices over. Like before, dust the other side with flour. This dusting process will seal the juice and flavor in the meat and let the pork easily absorb the seasoning sauce.
Let’s cook the pork slices. Heat the sesame oil and swirl the pan to coat.
Place the pork slices in the pan and cook on medium high heat. Be careful not to overlap the slices. A tip to making juicy and tender pork shogayaki is cooking the meat in a short time.
When they are almost cooked, flip them over.
When the other side of the pork is browned, pour the ginger seasoning sauce directly on the heated pan to let the alcohol evaporate quickly.
Swirl the pan and coat the pork with the ginger sauce. Simmer until the sauce thickens.
Flip the pork over again and they are ready to eat.
Serve the pork shogayaki on the plate along with the shredded cabbage and okras. Finally, pour the remaining ginger sauce.
Apply flour to the pork thinly, otherwise the flour absorb the sauce and the pork gets too salty.
Pork is a good source for vitamin B family. It is effective in relieving fatigue and helps to beat the summer heat.
If your pan is small, cook half of the pork at a time and clean the pan for each time.