Butaniku no Shogayaki - Japanese Ginger Pork with Fresh Spring Cabbage
Tender slices of pork loin are coated in a savory-sweet ginger sauce, creating the ultimate Japanese comfort food. Served alongside crisp, fresh spring cabbage, this quick weeknight dinner is bursting with umami flavor.
Ingredients
- 600g pork loin, thinly sliced (about 3mm thick)
- 4 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 50g fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon plain flour
- 400g spring cabbage, finely shredded
- 4 spring onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Steamed rice, to serve
Instructions
In a bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to create the shogayaki sauce. Set aside.
Lightly dust the pork slices with flour, shaking off any excess. This helps the sauce adhere better.
Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium-high heat.
Working in batches to avoid overcrowding, cook the pork slices for 2-3 minutes per side until golden brown and the internal temperature reaches 70°C when checked with a meat thermometer.
Return all pork to the pan and pour the ginger sauce over the meat. Cook for 2-3 minutes, turning the slices to coat evenly, until the sauce thickens and becomes glossy.
Arrange the shredded spring cabbage on serving plates. Place the glazed ginger pork on top of the cabbage.
Drizzle any remaining sauce from the pan over the pork and cabbage.
Garnish with sliced spring onions and toasted sesame seeds. Serve immediately with steamed rice.
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