Buta no Shogayaki, Ginger Pork with Soy and Mirin Glaze

What you need

• 300 g (10 oz) pork loin, sliced 3-4 mm thin
• 2 tsp plain flour
• 1 onion, cut into thin wedges
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp sugar
• 1 tbsp fresh ginger, finely grated
• 120 g (4 oz) cabbage, very finely shredded
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Stir the soy sauce, sake, mirin, sugar and ginger together in a small bowl.

2. 2

   Soak the cabbage in cold water for 5 min, drain well and divide between two plates.

3. 3

   Make 2-3 small cuts through the membrane between the lean and fat on each slice of pork, so the slices stay flat in the pan.

4. 4

   Dust both sides of the pork lightly with flour and shake off the excess.

5. 5

   Heat the oil in a large frying pan over medium-high heat. Fry the onion for 2 min until the edges soften, then move it to a plate.

6. 6

   Lay the pork in the pan in a single layer. Fry until browned underneath, 1-2 min, then flip and fry 1 min more until cooked through with no pink inside.

7. 7

   Return the onion and pour in the sauce. Simmer for 1 min, turning the pork, until the sauce thickens into a glaze.

8. 8

   Lay the pork and onion next to the cabbage, spoon over the pan sauce and serve with rice.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.