15min 4 ppl
Shogayaki
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 32g
Carbs 22g
Fats 28g
About this dish
Pork loin sliced thin, marinated in grated ginger and soy, then seared hard so the sugars catch at the edges before the marinade reduces to a glaze. A five-minute weeknight dinner that tastes like it took longer.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingergrated30 g
- Cabbagefinely shredded200 g
Meat & Poultry
- Pork lointhinly sliced500 g
Dried Goods
- Caster sugar10 g
- Plain flour20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Mixing bowl
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Finely shred the cabbage and set it aside in iced water to crisp.
Approx. 4 minutes
2
Whisk the grated ginger, soy sauce, mirin, sake and caster sugar together in a bowl to make the marinade.
Approx. 3 minutes
3
Add the pork slices to the marinade, turn to coat, and leave to marinate for 10 minutes.
Approx. 3 minutes
4
Lift the pork from the marinade, reserving the liquid, and dust each slice lightly with plain flour.
Approx. 4 minutes
5
Heat the vegetable oil in a large frying pan over high heat and fry the pork in batches for 2 minutes on each side until browned.
Approx. 8 minutes
6
Return all the pork to the pan, pour in the reserved marinade, and cook for 3 minutes, turning, checking a slice reaches 63°C with a meat thermometer.
Approx. 5 minutes
7
Drain the cabbage well and pile it onto plates alongside the glazed pork.
Approx. 3 minutes
