Tuesday, June 19, 2012

buta no shoga yaki (japanese ginger pork)

This dish has lots of flavor, especially if you marinade overnight or for few hours. It's perfect for a busy day because cooking time is only 15 minutes! 


Pork loin or pork chop - 2 lbs (8 pork chops)

Ginger - 1/4 cup (grated)
Soy sauce - 3 TBS
Salt & white pepper - 1 tsp each

[Stir-fry sauce]
Soy sauce - 1/4 cup
Mirin - 3 TBS
Honey or sugar - 1 TBS (or more if you want it sweeter)
Water - 3 TBS


  1. Slice the meat if you are using pork loin. Place them in a big bowl.
  2. Grate ginger. Squeeze the juice out of ginger in the bowl. 
  3. Add rest of the marinade ingredients to the meat (add in the ginger chunks, too). Let it sit for few hours or overnight.
Grated ginger

Use your hands to massage the meat with the marinade


  1. Heat 2 TBS of oil in a wok. When it's hot, fry pork chop (3-4 minutes each side) until golden brown. Turn to the other side and fry for 1-2 minutes more. 
  2. While frying the pork, add stir-fry sauce in a bowl. 
  3. Pour the sauce over the pork. Let it simmer. Turn the meat occasionally. The sauce will caramelize onto the meat, but don't let it get burnt. 
Not a very good picture, but pork chops being covered in the stir-fry sauce


  1. Serve over hot rice. You can pour the sauce over, too. :) 
My husband's lunch tomorrow: ginger pork, eggs and veggies.


  • If you are not a big fan of ginger, try using grated ginger to make ginger pork. 
  • It works perfectly for BBQ! 

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