Today's Recipe

Ⅲ. Meat

2. New Ginger Pork

New Ginger Pork
(Shin-Shoga-yaki)

　Ginger pork is cooked in a common method as a customary. In the end of 2007, I happened to make it in a different way, which ended up much better result. Simpler to make it and tastes much better and more impressive.

4 servings

450g (1 pound) thinly sliced pork loin (buta rosu no usugiri)
Salt and pepper to taste

Ginger Sauce:
1 teaspoon sugar
2 tablespoons Japanese saké
2+1/2 tablespoons Japanese soy sauce (shoyu)
2 tablespoons ginger juice (shoga), ginger root grated and squeezed
1 tablespoon vegetable oil such as canola, corn,…
1/4 head of medium size cabbage, finely shredded
1 large fresh tomato, cut into wedges

1.	In a pan, place the pork slices. Sprinkle the salt and pepper lightly on both sides of the pork slices.
2.	In a small bowl, combine the ingredient for the Ginger Sauce. Mix well.
3.	Heat a frying pan. Heat the oil in it. Add the pork slices in one layer and cook both sides until nicely browned.
4.	When all the pork slices are done, pour in the Ginger Sauce and cook over high heat until the sauce coats the pork slices.
5.	Arrange the pork and shredded cabbage in individual serving plates to serve.

Keiko　Hayashi