Japanese Ginger Pork

(Butaniku no Shogayaki)

Ingredients

  • 2 thumbs of ginger – 1 peeled and grated, 1 peeled and julienned
  • 30 ml soy sauce
  • 30 ml mirin
  • 30 ml sake
  • 1/8 teaspoon ground white pepper
  • 450g pork shoulder, thinly sliced
  • 2 T neutral cooking oil
  • 2 green onions (scallions)

Directions

  • Slice pork into thin pieces.
  • In a cooking bowl, stir together grated ginger, soy sauce, mirin, sake and white pepper.
  • Add thinly sliced pork and toss to coat each piece.
  • Let marinate for at least 15 minutes and no more than 30 minutes.
  • In a wok, heat 1 T oil over high heat until just starting to smoke.
  • Add half the marinated pork, spreading it out in a single, even layer and cook without stirring for a minute. Stir pork with a wok spatula or tongs, then continue to cook – tossing and stirring until pork is just cooked through.
  • Repeat with remaining oil and pork.
  • Return first batch of pork and any juices to the pan.
  • Add julienned ginger and cook, stirring and tossing constantly, until ginger is fragrant.
  • Turn off heat. Add green onions, tossing and stirring to combine.
Storage
  • Store in an airtight container in the fridge. Best eaten within several days.