Ginger Pork

Ginger Pork

Buta no shougayaki or fried ginger pork in a simple and tasty Japanese dish. The pork is marinated in a sweet and salty ginger marinade and then fried. Serve the ginger pork on some rice with some miso soup and a salad and you have a tasty and filling meal. Up until recently I have not really liked ginger but now I can't seem to get enough of it and I have been having ginger pork fairly often.

Tip: Freeze the ginger and it will grate without becoming all stringy.

Ginger Pork

Ginger Pork

  • 1 cup rice
  • 2 tablespoons ginger (grated)
  • 1 clove garlic (grated, optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 teaspoons sesame oil
  • 1 pound thinly sliced pork (or beef, etc)
  • 4 green onions (chopped, optional)
  • sesame seeds to taste (optional)
  1. Cook the rice as directed on package.
  2. Mix the ginger, garlic, soy sauce, sake, mirin and sesame oil in a bowl.
  3. Marinate the pork in the mixture for 20 minutes.
  4. Heat the oil in a pan.
  5. Add the pork and the marinade and saute until the pork is cooked and the marinade has reduced to a sauce.
  6. Pour the pork and sauce over rice and garnish with Green onions and sesame seeds.
Use in:


SexyNinjaMonkey said...

Oh my f*cking god... Just cooked this, amazing!!!
So easy to follow. My first time cooking pork & first stir fry so pretty stoked at how well it came out.
Thank you so much for all the great recipes on your site. I'm still only learning to cook and all these great recipes are helping me a lot.

Jenny said...

Hi - I also follow you on google+ (I've made your japanese beef stew and more recently the mexican baked eggs). A friend who used to live in japan suggested ginger pork to me and I found your recipe. It was REALLY good. We made it with rice and sauteed cabbage and mushrooms on the side. Everyone in my family loved it.
This recipe is definitely going into our regular rotation. I just need to find a good source for the thinly sliced pork as the Japanese supermarket is not close to me. What cut of pork do you suggest? And do you have your butcher cut it thin for you? I think it's best with a little fat to give it some flavor.

Kevin said...

Jenny: Glad you enjoyed it! I usually go for a pork shouldr, butt or tenderloin. Your butcher should be able to cut it thinly for and if not you can place the meat in the freezer for 30-60 minutes so that it firms up a bit and then slicing it thinly is much easier. If using the shoulder or butt you can cut it into a few roughly log shaped pieces so that it firms up quicker in the freezer and cuts into reasonable sized pieces. Another option might be a Korean grocery store as they often carry thinly sliced meat if you have one close by.

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