Pork Shogayaki

Method

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1. Whisk the soy, mirin, sake, sugar, garlic and 2 tablespoons of the ginger together.

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2. Score the fat edge of each pork slice in two or three places so it does not curl in the pan.

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3. Toss the pork with 2 tablespoons of the sauce and leave 10 minutes, no longer — the acid starts to firm the meat.

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4. Shred the cabbage as finely as you can and soak it in iced water for 10 minutes, then drain and spin dry.

   Mark done Start 10 min timer

5. Lift the pork out and dust it lightly with the flour, shaking off the excess.

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6. Heat the oil in a wide pan over high heat and fry the pork in a single layer for 90 seconds a side until browned. Work in two batches.

   Mark done Start 90 sec timer

7. Remove the pork, add the onion, and fry 3 minutes until softened at the edges.

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8. Return the pork, pour in the remaining sauce, and let it bubble for 60 to 90 seconds until it thickens and coats everything.

   Mark done Start 60 sec timer

9. Take off the heat, stir in the last tablespoon of ginger, and serve immediately on a bed of the cold shredded cabbage with rice alongside.

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Chef’s Tips

• Score the fat edge. Unscored pork loin curls into a cup and cooks unevenly.
• Half the ginger goes in at the end. That late hit is where the aroma comes from.
• The iced cabbage is not garnish — the cold crunch against the hot glaze is the point of the plate.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice and miso soup
• A cold lager
• Pickles

Storage & Reheating

Refrigerate up to 2 days. Reheat quickly in a hot pan; the glaze tightens and can be loosened with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.