Buta no Shogayaki (Ginger-Fried Pork)

Method

1. 1

   Whisk the ginger, garlic, soy sauce, mirin, sake and sugar together in a bowl. Add the pork and marinate 10 minutes.

2. 2

   Lift the pork out, letting the excess marinade drip back into the bowl, and reserve the marinade.

3. 3

   Heat the oil in a large skillet over medium-high and sear the pork in batches, about 90 seconds per side, until browned.

   💡 Cook in batches so the pan stays hot — crowding it steams the pork instead of searing it.

4. 4

   Return all the pork to the pan, pour in the reserved marinade, and let it bubble down into a thick glaze that coats every piece, about 2 minutes.

5. 5

   Pull the pan off the heat the moment the glaze turns glossy and clings to the meat — a few seconds more and it scorches.

6. 6

   Serve hot over rice with the shredded cabbage piled alongside.