Ginger Pork (Shogayaki)
By massaging sake, ginger, and garlic into the pork belly and letting it rest for 10 minutes, the meat becomes surprisingly tender and juicy. Using freshly grated ginger and garlic in both the marinade and the sauce makes this a classic, fragrant dish that pairs perfectly with rice.
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🍳 Cooking Flow
Massage sake, grated ginger, and garlic into the pork, cover with plastic wrap, and let sit for 10 minutes → Cut the onion into 1cm slices and mix the sauce ingredients together → Stir-fry the pork in a frying pan until 60-70% cooked, then add the onion and continue stir-frying → Once the onions are soft, pour in the sauce and simmer until thickened and well-coated
Cooking Steps
Brief Cooking Order
Massage sake, grated ginger, and garlic into the pork, cover with plastic wrap, and let sit for 10 minutes → Cut the onion into 1cm slices and mix the sauce ingredients together → Stir-fry the pork in a frying pan until 60-70% cooked, then add the onion and continue stir-frying → Once the onions are soft, pour in the sauce and simmer until thickened and well-coated
Introduction
By massaging sake, ginger, and garlic into the pork belly and letting it rest for 10 minutes, the meat becomes surprisingly tender and juicy. Using freshly grated ginger and garlic in both the marinade and the sauce makes this a classic, fragrant dish that pairs perfectly with rice.
Step 1
Drizzle the sake (1.5 tablespoons) over the sliced pork belly and mix well to coat.
Step 2
Grate half of the ginger (10g). Cut the garlic in half, remove the germ, grate half of it, add these to the pork, and mix well.
Step 3
Place plastic wrap directly against the surface of the meat and let it sit at room temperature for 10 minutes to allow the flavors to penetrate.
Step 4
Cut the onion (1/2 piece) into 1cm thick wedges.
Step 5
In a bowl, combine soy sauce (1.5 tbsp), mirin (2 tbsp), sake (2 tbsp), sugar (2 tsp), and honey (1 tsp). Mix well, then grate the remaining ginger and garlic into the bowl and stir to finish the sauce.
Ingredients List
Important Notes
Using half of the ginger and garlic for the marinade and the remaining half for the sauce enhances the flavor and depth. 💡
Letting the meat soak in sake, ginger, and garlic for 10 minutes improves water retention, resulting in a tender texture. ⏱️
Adding honey to the sauce provides natural sweetness, a nice glaze, and extra depth of flavor. ✨
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