Stir-fried pork with ginger sauce

Stir-fried pork with ginger sauce

Buta shogayaki

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

I remember having this for lunch a lot in Japan, but it’s just as nice for dinner – and it’s very, very fast to prepare. The ginger sauce, by the way, works well in other dishes as well. Try it as a marinade for chicken or a glaze for fish.

Definitely not difficult

Ingredients

Quantity Ingredient
400g pork belly, rind removed
60g fresh ginger, peeled and thinly sliced against the grain
6 tablespoons soy sauce
6 tablespoons mirin
4 tablespoons sake
1 tablespoon ketchup
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 hispi/pointed cabbage, shredded
150g bean sprouts
2 spring onions, finely sliced
toasted sesame seeds, to garnish

Method

  1. Cut the pork belly in half lengthways and place in the freezer for 30–45 minutes to firm up, then slice it very thinly. Purée the ginger with the soy sauce, mirin, sake, ketchup and sesame oil in a blender or food processor. If you don’t have a food processor, simply finely grate the ginger and stir together with the other ingredients.
  2. Heat the vegetable oil in a wok or deep frying pan (skillet) and add the pork and cabbage. Stir-fry for 3–4 minutes, then add the bean sprouts and the ginger sauce. Keep stir-frying until the sprouts have softened slightly and the sauce has coated everything nicely. Top with the spring onions and garnish with sesame seeds. Serve with rice.
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