Japanese Ginger Pork

The other day I was on a mission to find new recipes - and came to fruition when I found this one on Closet Cooking. It sounded delicious, I couldn't wait to try.

Ginger Pork, also known as shogayaki in Japanese, is a simple and tasty dish. The pork is marinated in a sweet and salty ginger* marinade and then stir-fried.

I hurried to the store and bought all the necessary ingredients. Unfortunately I couldn't find sake so I substituted it with Chinese rice wine.

In Japan, this dish is typically served with shredded cabbage, but I served mine with sauteed bok choy instead.

The sliced pork turned out delicious. Simply succulent. The sauce was so good over white rice. Next time, I may try it with chicken or beef.

All the dishes I make are easy to prepare, but this one is especially so! Seriously. It's a great weekday meal.

Japanese Ginger Pork:

- 1 pound thinly sliced pork
- 2 tbsp ginger, grated
- 1 clove garlic, grated
- 3 tbsp soy sauce
- 2 tbsp sake (I used Chinese rice wine)
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 tsp corn starch
- green onions, chopped (optional)
- sesame seeds (optional)

1. Mix ginger, garlic, soy sauce, sake, mirin, and sesame oil in a bowl.
2. Add pork and corn starch to the mixture. Marinate for at least 20 minutes.
3. Heat oil in a frying pan. Add pork and stir-fry on medium heat until cooked thoroughly.
4. Before serving, garnish with green onions and sesame seeds.

*It wasn't until recently that I started cooking with ginger, and now I can't seem to stop. Everything tastes a bit fancier with a little bit of ginger, in my opinion.