Gingery Japanese Pork

Japanese food as a sandwich filling? This recipe will surprise you!Japanese Ginger Seared Pork

Japanese Ginger PorkGingery Seared Pork
Shoga Yaki

From Washoku
serves 4

  • 12 – 14 ounces boneless pork loin, in a single piece
  • 2 teaspoons ginger juice*
  • 2 Tablespoons saki
  • 1 1/2 Tablespoons soy sauce
  • 3 bell peppers** (green, yellow, red) (red, orange, yellow)
  • about 2 Tablespoons vegetable oilJapanese Ginger Seared Pork

•••Partially freeze the pork to make it easier to cut. Slice as thin as you can—about 12 to 15 slices.

In a small bowl, stir together the ginger juice and saki. Dip each slice of meat into the liquid, making sure both sides make contact with the marinade. Arrange the slices in a dish and pour the remaining marinade over. Cover and refrigerate for 20 minutes to 1 day. Add soy sauce 10 to 15 minutes before cooking. (Shoyu can make meat tough by drawing out water.)

*Note: to get ginger juice, I use a fine microplane to grate peeled ginger over a sheet of plastic wrap. Gather the corners of the plastic into a pouch and prick a few small holes in the bottom. When you squeeze the pouch, ginger juice will dribble out, leaving the tough fibers behind!

Ginger grated with a microplaneSqueeze ginger juiceSqueeze Ginger Juice

**Note: I don’t like pepper skins, so I peeled them. I quartered the peppers and placed them skin-side up on a foil lined cookie pan and put them under the broiler until the skins blistered. I pulled the pan out and turned the peppers skin side down to cool. The pesky skins pulled right off! I then sliced each quarter in half.

peel pepperspeel pepperspeel peppers

•••The pork and peppers are cooked in two consecutive stages: an initial sear over high heat, and a second glazing over medium heat.
•••Put a spoonful of oil into a hot cast iron skillet. When it’s hot, place a few slices of pork into the pan to sizzle for about 30 seconds (the meat will just begin to change color) then flip to sear the other side. Work in batches, reserving the finished slices on a plate.
•••Add some oil to the hot pan, and sear the peppers. You can see from my pictures that I was not aggressive with this step! Remove to a plate.

•••Return the pork to the pan, all at once with the accumulated juices. Saute over high heat, turning slices several times, for about 2 minutes, untill all the surfaces are well glazed and slightly browned.
•••Return the peppers to the skillet for about 30 seconds. Pour about 2 Tablespoons of water into the pan to deglaze. Cover the skillet and turn off the heat. The pork and peppers will continue to cook for a few moments.

Ginger Seared Pork SandwichGinger Seared Pork Sandwich

Serve hot with rice and miso soup. Or serve as a donburi—over rice in a bowl, using the peppers as a garnish. Or make sandwiches!

6 thoughts on “Gingery Japanese Pork

  1. That IS a pretty good tip I learned from my book. It works for garlic too!

    The microplane is a grater, but it is a GREAT grater! Very sharp. The company makes lots of different sizes. The ones I have are several years old and are still as sharp as when they were new! It’s funny that they also make woodworking tools!

    Information about Microplane tools:
    They say, “Microplane® tools’ tiny razor-like edges are formed by a totally different process called photo-etching in which holes are dissolved with a chemical, leaving edges that finely slice instead of tearing or shredding.”

    You might find Microplane here:

  2. Pingback: Summer Noodles: Hiyashi Chuka Soba « Tess’s Japanese Kitchen

  3. The taste of the ginger pork is awesome! My husband and kids like this dish very much. My husband say this ginger dish solve his indigestion problem. I guess he is right, because ginger paste is full of digestive enzyme. On top of your recipe, I added well toasted sesame seed. It gives the pork slightly nutty flavour it is very appetising. The shortcoming of this dish is it was slightly saltiest (I forgotten to put in sugar!). If you intend to grate large amount of ginger, I reckon this ginger grater is quite useful, due to the grating surfave won’t become blunt easily. Anyway thanks for all the hard works and time to list out the recipes.

    • Hi Tina,
      Ginger pork is very tasty.
      When I’m not feeling well, I often want something with ginger to settle the stomach. Chicken broth with ginger, or ginger flavored tea, ginger soda. It usually helps.
      I like sesame seeds too. My husband gave me a little pan with a hinged screen lid so I can toast them easily and add them to all kinds of dishes.
      I’m happy that you enjoy my blog!

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