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Easy and fast Japanese ginger pork The recipe brings an appetizing dish to the table in less than 20 minutes. The tender and juicy pork slices coated with sweet and savory ginger sauce are incredibly delicious and flavorful.
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Japanese ginger pork recipe
Japanese ginger pork, also known as shogayaki, is a classic Japanese dish that is easy to make and incredibly flavorful. This dish consists of thinly sliced pork that is quickly stir-fried in a sweet and savory ginger sauce.
This dish serves as a comfort meal with white rice or freshly shredded lettuce and tomato for a refreshing taste.
Because this recipe works
This recipe is easy to prepare and requires only six basic ingredients that are affordable and accessible at most grocery stores.
It’s the perfect recipe for busy moms and young professionals who want a quick but delicious meal in under 20 minutes.
The dish contains a good amount of pork protein and is generally served with fresh vegetables, making it a nutritious and balanced meal.
Recipe ingredients
This quintessential Japanese ginger pork recipe calls for six everyday ingredients.
- Fresh ginger
- I’m Willow
- Viewfinder
- Sugar
- Olive oil
- Thin slices of pork
How to prepare Japanese ginger pork?
To make Japanese ginger pork, start by making the ginger sauce. Combine grated ginger with soy sauce, mirin, and sugar in a small bowl. Mix well and set aside.
Next, heat the olive oil in a skillet over medium-high heat and add the thinly sliced pork belly or pork loin. Saute the pork slices for 1 to 2 minutes until the meat is no longer pink. Then pour the ginger sauce over the meat. Bring to the boil and continue cooking until the sauce has thickened.
Turn off the heat and plate. Serve immediately with lettuce and tomato or a bowl of steamed white rice.
Cooking tips
For the most flavorful, tender, and juicy Japanese ginger pork, follow a few tips below.
- Using the right cut of meat, including thinly sliced pork belly and pork loin, works best for the dish.
- Grating fresh ginger will give the dish a stronger flavor and aroma than using powdered ginger.
- Don’t overcook the meat. Fry the pork slices over high heat for 1 to 2 minutes to brown the meat and keep it juicy. Don’t overcook the pork as it will become tough and dry.
Frequent questions
What is “Shogayaki”?
The word “Shogayaki” literally means “ginger fry” in Japanese, and the dish is known for its tender meat and flavorful sauce. It is typically served with steamed rice and shredded lettuce, making it a filling and satisfying meal.
Shogayaki is a common dish in Japanese cuisine, often found in izakaya (Japanese pubs) and home-cooked meals.
What part of the pork should I use to cook Japanese ginger pork?
We recommend using thinly sliced pork belly or pork loin. Both cuts of meat are tender and flavorful, making them ideal for frying and soaking up the flavors of the ginger sauce.
Pork belly is slightly fattier and can provide a richer flavor, while pork loin is leaner and has less flavor. Ultimately, the choice of cut depends on personal preference and availability. However, it is important to slice the meat thinly to ensure it cooks evenly and remains tender.
How many calories per serving?
This recipe has 214 calories per serving.
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Japanese ginger pork
The quick and easy Japanese Ginger Pork recipe brings a tasty dish to the table in less than 20 minutes. The tender and juicy pork slices coated with sweet and savory ginger sauce are incredibly delicious and flavorful. Serve with rice or shredded lettuce and you have lunch or dinner ready for the whole family.
Instructions
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Prepare the ginger sauce in a small bowl by removing the peel and grating it with a grater. Thoroughly combine the grated ginger including the ginger juice with the soy sauce, mirin and sugar. Mix well and set aside.
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Heat the olive oil in a pan over medium-high heat, add the pork slices and fry for 1 to 2 minutes until the meat is no longer pink. Then pour the ginger sauce over the meat.
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Lower the heat to medium, quickly stir the meat and bring it to the boil. Once the sauce has thickened and the meat is cooked, turn off the heat and transfer it to a plate.
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If desired, immediately cut with fresh lettuce and chopped tomato.
Notes
- Using the right cut of meat, including thinly sliced pork belly and pork loin, works best for the dish.
- Grating fresh ginger will give the dish a stronger flavor and aroma than using powdered ginger.
- Don’t overcook the meat. Fry the pork slices for 1 to 2 minutes over high heat to brown the meat and keep it juicy. Don’t overcook the meat as it will become tough and dry.
Nutrition
Serving: 2people, Calories: 214kcal (11%), Carbohydrates: 10.9G (4%), Protein: 27.6G (55%), Fat: 6.4G (10%), Saturated fats: 1.7G (11%), Cholesterol: 73mg (24%), Sodium: 533mg (23%), Potassium: 573mg (16%), Fiber: 1.3G (5%), Sugar: 3.2G (4%), Soccer: 19mg (2%), Iron: 2mg (11%)
