Name: Japanese Ginger Pork (Buta Shogayaki)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 280 gram pork loin/chop; 1 knob Ginger; 2 tbsp Sake; 2 tbsp Soy Sauce; 2 tbsp Mirin; 0.5 tsp Sugar; 1 clove Garlic

instructions

Marinating the pork

Make a slight cut at the joint of the meat and fat, and cut it towards the outside. This will prevent the meat to curl up when the fat shrink.
After you finish cutting, soak the meat with 2 tbsp of sake and massage them gently to make sure the meat is coated evenly.
While soaking the meat, peel ginger and garlic in a separate bowl.
After you finish grating, take them with your hand and squeeze them out on top of the meat. Make sure to squeeze'em dry. We want that fresh garlic ginger juice.
After squeezed out, add pressed ginger and garlic to the meat.
Add in soy sauce, mirin and sugar. Mix them together with your hand while massaging them gently. Remember! Love is the best secret ingredient! Please don't throw out the marinating sauce after marination.
Let it marinate at room temperature for 10-15 minutes. And whilst we wait, let's prepare shredded cabbage! Soak them in cold water to make it even better!

Prepare for cooking

Pork will dash out some oil, so we will only use a bit. Heat oil over medium heat.
Cook the pork on one side until it starts to turn brown. The moment its starts to turn brown on one side, flip them to cook the other side.
Once the other sides turn just white, remove them from the pan and put them on a separate plate, I'll let you on my secret trick!
Cook all of the meat until the previous step and once you ran out of meat, remove the pan from the heat or you can turn it off.
Next, arrange the meat so that it could fit the pan as evenly as possible and then pour the remaining marinating sauce evenly over the meat.
After pouring the sauce, get the pan back to the heat, or turn the heat on again if you put it off. Let them sit until the sauce got bubbly, turn the heat off and Ta-Da! Your Japanese ginger pork should be perfectly cooked!