dinner · dairy-free
Ginger pork shogayaki
Thin slices of pork are seared and coated in a sticky sauce of fresh ginger, soy and mirin, then served on rice with crisp raw cabbage.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the pork into thin slices against the grain and shred the cabbage. Grate the ginger into a bowl and stir in the soy sauce and mirin.
-
2
Heat the oil in a large skillet and brown the pork in one layer, cooking in batches. Flip each slice once the edges have taken on color.
-
3
Put all the pork back in the pan, add the ginger sauce and toss until the meat is glossy and has reached 63°C (145°F). Remove from the heat and let it stand for 3 minutes.
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4
Spoon the pork over hot rice, pile on the shredded cabbage and drizzle with the sauce left in the pan.
