Buta no shogayaki is an extraordinarily simple and satisfying meal with many variations. Shoga-yaki means ginger stir-fry, but of course shoga (ginger) refers to the dominant flavor rather than to the main ingredient. Buta (pork) is the most popular choice in Japan because the meat becomes so tender and juicy. I found recipes using beef, chicken, squid, or tofu as the protein of choice.
I bought okra only because it looked so fresh, green, juicy, and I recalled how much I loved it last spring. It is an odd vegetable with its unusual sparkly slimy texture. In fact, if overcooked, it can be more slimy than bright. I came home from the grocery store and found some pork loin in the freezer, and being the efficient sort of person I am (also not wanting to go back to the store) I googled “pork and okra.”
My adaptation of this recipe from Eri has more sauce than the recipe I’d made previously and turned out to be a very lovely dinner.