![]() ![]() You can serve it with a salad dressing of your choice, such as Japanese Sesame Dressing. I love eating the shredded cabbage with extra ginger sauce from the ginger pork. My mom recommended it years ago and I love it! You can cut the cabbage into thin slices with a sharp knife, or you can use a cabbage slicer as I do. ![]() You will notice that ginger pork is usually served with thinly shredded cabbage. Remember, the remaining heat will continue to cook while cooking the onion, and we will cook the pork again in the sauce therefore, don’t worry if you think it’s slightly undercooked. It’s more important to have tender meat than nicely seared meat. When the pork is no longer pink, remove it from the heat as soon as possible, and yes, even when it does not have a nice ideal sear yet. The rule of thumb for cooking pork is never to overcook it. ![]() Please note: If your pork slices are paper-thin, which is less than ⅛ inch (3 mm) thick, you do not need to dust them with flour. The thin layer of the flour also absorbs the delicious ginger sauce, which results in more juicy meat. Oftentimes, thinly sliced pork gets so dry because the moisture is released from the meat as it cooks. The role of the flour here is to prevent the pork from releasing the moisture/juice from inside the meat. This is a new trick I learned from my good friend and I’m totally sold by the great outcome, so I’ve been using this method when I make ginger pork. If you don’t make slits, the sliced pork tends to curl up and it takes a longer time to cook evenly while other parts get overcooked. These slits will allow the pork slices to stay nice and flat when pan-frying and prevent them from curling up. Red meat and fat have different elasticities, and when they are cooked, they will shrink and expand at different rates. It’s very important to make several slits on the connective tissue (white area) between the meat and fat. Make sure your slice is less than ⅛ inch (3 mm). If you don’t live near a Japanese market or Asian market, you can easily slice your own meat ( follow my tutorial). The sliced meat will shrink and curl up (which is ok!) but it will be more of a stir-frying style. I personally do not mind these thin pork slices but keep in mind that you can’t “sear” paper-thin pork slices. These “hot pot” pork slices are thinner than the ones we use for ginger pork. This cut is pork loin (pork chop), not country-style pork ribs.Īsian grocery stores may carry thinly sliced pork for hot pot. You can get a conveniently sliced and packaged “Ginger Pork Cut” at Japanese grocery stores. It’s up to your preference, but the country-style pork ribs have nice fat in the middle so it yields juicy meat. There are two types of thinly sliced pork cut in Japan that are used for ginger pork: the first one is pork loin or pork chop, and the other one is country-style pork ribs ( this post explains the cut in detail). The quality of the pork makes a huge difference, and I have to mention this first. ![]() Over the years, I’ve learned a few tips that help the pork stay moist and tender. The biggest challenge with cooking pork is the meat can get dry and tough easily. Enjoy!ģ Important Tips to Make Juicy Ginger Pork Once the meat is well coated with the sauce, transfer to a serving plate.Add the pork back into the pan and pour the sauce.Pan-fry the pork slices in batches and take them out to a plate.Ginger Sauce: soy sauce, sake, mirin, sugar, and juice from the grated ginger.Ginger – Prepare enough ginger as we’ll also be using the ginger juice.Sake – We always use sake to sprinkle on pork (or other meats) to remove any gamey smell and taste.Flour – This is a new trick I learned to make sure the pork is not dry.Thinly sliced pork – You can use other kinds of meat, but in Japan, Shogayaki always refers to a pork dish.How to Cook Ginger Pork Ingredients You’ll Need Some cook it without onion, some make it without any sweetener (no mirin or sugar), some may include garlic, and some may use different cuts of the pork. Here, we cook thinly sliced pork with soy sauce, sake, and mirin along with ginger.Įach family makes their ginger pork slightly different so you’ll find some variations. Shoga (生姜) means ginger and yaki means grill or fry. In Japan, we call this dish Shogayaki (生姜焼き). Today I’ll show you how to make this popular mom-style food at home. The tender, juicy pieces of pork coated in a sweet gingery sauce, and served over rice? Pure comfort food. When I miss home, I’d often cook this for our family dinner and for the kids’ bento lunches. I loved it when I was growing up and still enjoy it very much these days. Ginger Pork, or what we call Shogayaki (生姜焼き), is a homey Japanese dish. With tender and thinly sliced pork loin in a sweet ginger sauce, this is one of my favorite homemade dishes. Enjoy my recipe for classic Japanese Ginger Pork (Shogayaki). ![]()
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