Shougayaki (Ginger Pork)

Shougayaki (Ginger Pork)
Difficulty

Whether you’re a seasoned cook or just starting out, Ginger Pork is a great dish that is easy to make. With limited fat, lean meat, and a large serving of vegetables, it’s also healthy and full of vitamins, minerals, and protein.
Ginger Pork is great for lunch or dinner, and can be customized to suit your palate. Feel free to substitute the vegetables for anything that you like!

Ingredients:

200-300 grams sliced pork
~20 grams fresh ginger
1/3 cup soy sauce (any kind, low sodium also ok)
¼ cup mirin
¼ head of cabbage
1 cucumber
6-10 cherry tomatoes
1 scoop of rice, cooked (adjust for appetite)
1 tablespoon vegetable oil

Time: ~30 minutes

Yield: 2-3 servings

Difficulty: Easy

Directions:

Wash and cook your rice.
When the rice is almost done, shred your cabbage and slice the cucumber to your liking. Wash cherry tomatoes and set aside vegetables for plating.
Grate ginger into a bowl or jug. Add soy sauce and mirin. Stir to combine.
Lay pork flat on cutting board, cover with plastic wrap, and tenderize with rolling pin or tenderizer (flat side).
Heat pan to medium-high heat. When the pan is hot, reduce heat to medium and pour in 1 tablespoon of vegetable oil. Dip pork slices in ginger mixture, and lay flat in pan. For saltier, more gingery flavour, leave the pork in the sauce for longer. When one side is cooked, flip. When the pork is fully cooked, transfer to a plate.
To plate, put a stack of cabbage on the plate, followed by cucumber slices and cherry tomatoes. Lastly, add the pork to the plate. Dressing can be added to the cabbage as desired. Serve with a side of rice and enjoy!