Ginger Pork (Buta no Shōgayaki, 豚の生姜焼き) is a quintessential dish of Japanese home cooking where pork is stir-fried then coated in a sweet and savory sauce made from soy sauce, mirin, and ginger. This dish pairs perfectly with rice and is believed to provide a boost of energy thanks to the pork’s nutrients and ginger; it’s a go-to dish when you need something extra hearty.
This recipe allows you to achieve a tender and juicy finish and rich flavor in only 10 minutes. By cooking the meat without marinating it and instead adding the sauce at the end, it prevents scorching and makes the cooking process effortless.
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 oz sliced pork loin (“Ginger Pork Cut,” 250g)
- 0.5 of an onion
- 1 tbsp all-purpose flour
- A2 tbsp sake (or white wine)
- A2 tbsp soy sauce
- A1 tbsp mirin (sweet rice wine)
- A1 tbsp grated ginger
- A2 tsp sugar
- A0.5 tsp grated garlic (or paste from a tube)
- 1 tbsp vegetable oil
INSTRUCTIONS
- 1
Lightly pound the pork loin with a knife to tenderize. This ensures that the pan-seared pork will not be tough.
- 2
Thinly slice the onion perpendicular to the grain. Mix the (A) ingredients (sake, soy sauce, mirin, ginger, sugar, and garlic). Lightly dust the pork with all-purpose flour. (Slicing the onion thinly and perpendicular to the grain ensures faster cooking.)
- 3
Heat ½ tbsp. of vegetable oil in a frying pan. Add the onion and fry over medium heat. Once tender, remove from the pan.
- 4
Heat ½ tbsp. of vegetable oil in the same frying pan. Add the pork in a single layer without overlapping and fry over medium heat for about 2 minutes. Once it has a good sear, flip and fry for an additional minute. Wipe away any excess oil with a paper towel.
- 5
Return the onion to the pan, add the mixed (A) sauce, and simmer until the sauce reduces and evenly glazes the pork.
- 6
Serve on a plate with shredded cabbage and Japanese mayonnaise, if desired.
RecipeID
610
Tips & Notes
・Thinly sliced pork scraps (komagire) or thinly sliced pork belly can be substituted.
・Dusting the pork with all-purpose flour results in a moist and tender texture, and helps the sauce adhere well for a delicious finish.
・The seasoning is on the sweeter side, so it is kid-friendly.
・When making this for bento boxes, thinly sliced cuts of meat (like pork belly or pork for shabu-shabu) are recommended as they are less likely to become tough over time.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.