豚肉生薑燒Pork Ginger (Buta no Shogayaki)

Prep 10 min·Cook 8 min

1. 1You're here
   Step 1.

   Mix the grated ginger (with its juice), soy, mirin, sake and sugar in a bowl.

   20 g Fresh ginger, finely grated2 tbsp Japanese soy sauce2 tbsp Mirin1 tbsp Sake1 tsp Sugar

2. 2
   Step 2.

   Cut the pork into 8–10 cm pieces if long and dust lightly with cornflour.

   300 g Thinly sliced pork shoulder or belly1 tbsp Cornflour

   Knife work

   Wok-chan's tip鑊仔貼士

   The cornflour keeps the pork tender and thickens the sauce.
3. 3
   Step 3.

   Heat the oil in a large frying pan over a high heat. Fry the onion for 1 minute, push it aside, then add the pork in a single layer and fry for about 1 minute each side until browned.

   1 tbsp Cooking oil½ Onion, sliced300 g Thinly sliced pork shoulder or belly

   2 minPan-fry
4. 4
   Step 4.

   Pour in the ginger sauce and toss for 1–2 minutes until it reduces and coats the pork.

   300 g Thinly sliced pork shoulder or belly20 g Fresh ginger, finely grated

   2 minSauce making / reducing
5. 5
   Step 5.

   Serve with a mound of shredded cabbage, a dab of mayonnaise and rice, spooning the sauce over.

   120 g Pointed cabbage, finely shredded1 tbsp Japanese mayonnaise, to serve