Pork Ginger Stir-fry (Shogayaki)
Warm & Aromatic Pork Ginger Stir-fry (Shogayaki) – A Japanese Home Cooking Delight!
Feeling the chill? This Pork Ginger Stir-fry, known as Shogayaki in Japan, is a wonderfully warming dish packed with the zesty goodness of ginger. Perfect for boosting your well-being, this recipe transforms the pungent aroma of ginger into a delightful, savory flavor that even children will love. Ginger is renowned for its digestive benefits, containing enzymes that help break down proteins and promote gut health. This recipe makes it easy and delicious to incorporate more ginger into your diet. Embrace the cozy season with this comforting and flavorful Japanese classic!
Main Ingredients
- Pork belly (or thinly sliced pork shoulder) 500g (Thicker cuts are recommended for a richer texture)
- Fresh ginger 30g (Use fresh ginger for the best flavor)
Sauce (Tare)
- Soy sauce 1 Tbsp
- Sugar 1/2 Tbsp
- Mirin (sweet rice wine) 1 tsp
- Sake (or cooking wine) 1 tsp
- Soy sauce 1 Tbsp
- Sugar 1/2 Tbsp
- Mirin (sweet rice wine) 1 tsp
- Sake (or cooking wine) 1 tsp
Cooking Instructions
Step 1
Begin by peeling and finely grating the fresh ginger using a grater. Set the grated ginger aside.
Step 2
Prepare your main ingredient: the pork belly or sliced pork. In Japanese cooking, it’s common to lightly coat meat in flour before stir-frying, which helps create a tender texture and allows the sauce to adhere better. Lightly season the pork slices with salt and pepper. (Optional: You can skip this if you prefer, or adjust to your taste.)
Step 3
Dust the lightly seasoned pork slices evenly with flour. Gently toss the pork to ensure a thin, even coating. This preparation step is crucial for achieving a delightful sear and juicy interior.
Step 4
Heat a frying pan over medium heat, without adding any oil. Place the floured pork slices in the hot pan and cook until the surface is golden brown and the pork is starting to cook through. Then, increase the heat to high to achieve a beautiful sear and cook the pork quickly.
Step 5
(Tip) If you have an ‘Oroshibuta’ (Japanese drop lid), it’s highly recommended. It helps prevent oil splatters, distributes heat evenly, reduces cooking time, and ensures ingredients cook uniformly without burning. Its wooden surface also prevents sticking. If you don’t have one, a regular lid or aluminum foil can be used as a substitute.
Step 6
Flip the pork slices to cook the other side until golden brown. Once both sides are nicely seared, add the grated ginger to the pan and stir-fry with the rendered pork fat for about 1 minute until fragrant. Next, pour in the sake and mirin. Increase the heat to high and cook for a moment to let the alcohol evaporate. Immediately add the sugar and stir quickly to combine. Finally, let the sauce thicken slightly as the liquid reduces. Stir in the soy sauce and toss everything to coat evenly. Serve immediately while hot for the best flavor!
