Buta no Shogayaki (Japanese Ginger Pork)

Thin slices of pork quickly cooked in a soy, mirin and fresh ginger sauce with onion.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 500g thinly sliced pork shoulder or loin, about 3mm thick
  • 1 tbsp cornflour
  • 1 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • For the sauce: 3 tbsp light soy sauce
  • For the sauce: 3 tbsp mirin
  • For the sauce: 1 tbsp caster sugar
  • For the sauce: 3cm fresh root ginger, finely grated
  • For the sauce: 2 tbsp water
  • 200g white cabbage, very finely shredded, to serve
  • Cooked short-grain rice, to serve

Method

  1. Mix the sauce ingredients in a bowl until the sugar has dissolved. Toss the pork with the cornflour.

  2. Heat the oil in a large frying pan over a medium-high heat. Cook the onion for 3 minutes until soft.

  3. Add the pork in a single layer and cook for 2 to 3 minutes, turning, until lightly browned.

  4. Pour in the sauce and simmer for 2 to 3 minutes until the pork is cooked through and the sauce has thickened and coats the pork.

  5. Serve with the shredded cabbage and rice.