Japanese ginger pork (Buta shougayaki)

A thinly sliced sautéed pork full of ginger, mirin and sake makes the sauce extra tasty.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Ginger

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tsp vegetable oil
• 500 g skinless and boneless pork belly, thinly sliced
• 1 brown onion, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sake
• 1 tbsp sugar
• 2 tbsp grated ginger (including its juice)
• ¼ head cabbage, finely shaved
• cherry tomatoes, to serve
• Japanese mayonnaise, to serve
• shichimi togarashi (Japanese seven spice), to serve
• hot cooked Japanese rice, to serve

Instructions

1. Heat a large frying pan over high heat. Add the oil, then the pork belly and fry for a few minutes or until light golden. Scatter the onion over the top and fry until starting to soften. Add the soy sauce, mirin, sake, sugar and ginger and bring to a simmer. Simmer until reduced and coating the pork.
2. Serve the pork with the shaved cabbage, cherry tomatoes, mayonnaise, Japanese seven spice and hot steamed rice.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ginger

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G