Ginger Meat Pig

Scented ginger and soy sauce seasoning turns cheap pork chunks into something soft and delicious in Japanese style ginger Pork, or Shogayaki.


The strong aroma of ginger helps smooth over some of the funky notes that pigs can have while instilling warm, entertaining heat to soak. Ginger also has some hidden superpowers that make a perfect addition to this dish.

All images and text on this website are protected by copyright. Please do not post or publish this recipe or unauthorized picture. If you want to share this recipe, just share the link rather than the entire recipe.

INGREDIENTS

  • 430 grams of pork (thinly sliced)
  • 3 tablespoons of soy sauce
  • 3 tablespoons of Sake
  • 1 1/2 tablespoons of ginger juice
  • 1 tablespoon of sugar

Directions

  1. Vegetable oil for frying
  2. Use a sharp knife to cut even sliced ​​pork. Ideally, you want to get down to about 1/8-inch. If you have a problem doing this, you can partially freeze, which will make it much easier to smooth slices.
  3. Beat soy sauce, sake, ginger water, and sugar in a bowl until the sugar dissolves completely.
  4. Add pork slices to the gravy and mix well so that the marinade coatings each slice. Cover and cool for at least 1 hour (preferably stay overnight).
  5. When you are ready to fry ginger pork, heat the skillet over medium-high heat until it's hot. Add a little oil to the pan and then put the marinated pork in one layer.
  6. Fry the pork until browned on one side, then flip and brown the other side. If not as caramel as you want it to be, keep flipping pork several times until you get a nice golden crust on both sides.
  7. All images and text on this website are protected by copyright. Please do not post or publish this recipe or unauthorized picture. If you want to share this recipe, just share the link rather than the entire recipe.

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