Buta no Shogayaki (Japanese Ginger Garlic Pork)
Details
A Japanese culinary delight, where tender pork meets the vibrant embrace of ginger and the pungent allure of garlic.
Ingredients
Instructions
Prepare the Pork
Slice the pork belly or shoulder very thinly. If you can, partially freeze the pork for about 15-20 minutes to make slicing easier.
Marinate the Pork (optional, but recommended)
In a bowl, combine the thinly sliced pork with 1 tablespoon of sake. This helps tenderize the meat and remove any gamey odor. Let it sit for 10 minutes while you prepare other ingredients.
Make the Garlic Ginger Sauce
In a small bowl, whisk together the soy sauce, remaining 1 tablespoon sake, mirin, sugar, and grated ginger. If you prefer minced garlic over sliced, you can add it to this sauce now.
Sauté the Garlic
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced garlic (if not added to the sauce) and cook until fragrant and lightly golden. Be careful not to burn it, as burnt garlic can be bitter.
Cook the Pork
Add the marinated pork to the skillet and spread it out in a single layer. Cook for 2-3 minutes per side, or until browned and cooked through. If using pork belly, cook until the fat renders and becomes crispy.
Add the Sauce
Pour the prepared garlic ginger sauce over the pork. Stir well to coat all the meat. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the pork beautifully.
Serve
Transfer the Ginger Garlic Pork to a serving plate. Garnish with additional sliced garlic (if desired) or chopped green onions. Serve immediately with steamed white rice and a side of vegetables.
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