Taste the delightful flavors of Japanese Ginger Pork, also known as ‘Shoga-yaki.’ This traditional Japanese dish features pork that’s pan-fried to perfection, creating a savory and sweet sensation. The star of this recipe is the fragrant ginger-infused soy sauce, elevating the tender pork to new heights of deliciousness.
In just 10 minutes, using simple and natural ingredients, you can savor the taste of Japan in your own kitchen. Whether paired with rice or enjoyed alongside a comforting bowl of miso soup, Japanese Ginger Pork is a must-try recipe for everyone!
How to make Japanese Ginger Pork?
- In a mixing bowl, combine grated onion, grated garlic, grated ginger, Japanese sake, soy sauce, sweetener, and toasted sesame oil to prepare the flavorful sauce.
- In an oil-coated frying pan, add the pork. If using thinly sliced pork, cook for 2-3 minutes until it turns golden brown. For pork loin, cook for 2-3 minutes per side until both sides are golden brown, and the internal temperature reaches 145°F.
- Pour the prepared sauce into the frying pan and simmer for 15-20 seconds.
- Transfer the cooked pork onto a bed of shredded cabbage or your choice of rice and drizzle any remaining sauce over the pork and top with chopped green onions.
For those using pork chops or pork tenderloins and aiming for a juicy and tender outcome, a secret tip is to brine them in a solution of 2 cups of water with 2 tablespoons of salt for 1-2 hours.
However, exercise caution and not over-brine, as this can result in overly salty and mushy pork.
Additionally, if you opt to brine, remember to omit the salt when seasoning the pork chops.
While mirin is traditionally used in Japanese ginger sauce, this recipe takes into account the potential unavailability of mirin in certain locations.
To address this, the recipe adjusts the ratio of Japanese sake and sweetener, ensuring that you can still enjoy the authentic flavors of Japanese ginger pork even without mirin on hand.
What ingredients do I need to make Japanese Ginger Pork?
- Pork – use top loin or thinly sliced pork. Traditional, thin slices of pork are used.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Green Onion – finely chopped green onion scallions.
- Onion – grated yellow or brown onion.
- Ginger – freshly grated ginger.
- Garlic– freshly grated garlic.
- Sweetener – use your preferred sweetener.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Cabbage – for a traditional cabbage side salad, use a mandolin or slicer and shred cabbage thinly. You can also serve along with a choice of small bowl of rice.
What Kind of Pork to Use for Pork Ginger
For an authentic Japanese Ginger Pork experience, thinly sliced pork loin is the traditional choice. You can often find these pre-sliced in packages labeled ‘shabu-shabu’ at Asian supermarkets.
If you don’t have access to thinly sliced pork, boneless pork loin or pork tenderloin is a suitable alternative. In this case, look for the thinnest cuts available, ideally around 1/2 inch thick.
How to store leftovers?
To store your leftover, simply store it in an airtight container and place it in the refrigerator. It will maintain its quality for about 5 to 7 days. When you’re ready to enjoy it again, a quick reheat in the microwave will work.
Looking for other Japanese style pork recipes?
- Braised Pork Belly
- Japanese Style Pork Stir Fry
- Pan Fried Ginger Pork Belly
- Japanese Cucumber Pork Belly Picked Plum Salad
Japanese Ginger Pork
- Gather all the ingredients.
- Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides.
- Shred cabbage with a shredder (or you can buy pre-shredded cabbage at a supermarket) and transfer to a serving plate.
- Thinly cut green onions and set aside.
- Grate ginger, onion, and garlic with a grater and add to a mixing bowl.
- Add sweetener, Japanese sake, Soy Sauce and Toasted Sesame Oil into the same mixing bowl. Mix well and set aside.
- Add neutral cooking oil in a large frying pan and bring up to temp. Once oil is up to temp, reduce heat to medium and carefully add pork chops (you can partially cover to avoid splattering). Cook until golden brown, should take around 2-3 minutes (time will vary with thickness). If using thinly sliced pork, cook for 2-3 minutes until the pork is golden brown and skip to step 9).
- Flip and cook the other side for about 2-3 minutes, or until internal temp should reaches 145F.
- After pork is cooked through, pour ginger sauce and increase heat to high. Cook uncovered for another 15-20 seconds and then transfer pork onto of bed of cabbage on serving plate. Drizzle any extra sauce on top and sprinkle with chopped green onions.
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