When I cooked this dish, it is a Chinese food recipe and upon share it with my friend, she told me that it taste like Japanese Pork Shogayaki.
Being curios I did some small research to compare the recipe and I found that the ingredients are mostly the same with some minor difference :
- The Chinese style is using the rice wine while the Japanese recipe is using sake, actually I do believe that it should taste the same as sake is also made from rice.
- The Chinese style is chopping the ginger and garlic while in Japanese recipes both garlic and ginger are grated.
- The Japanese style have extra seasoning : Mirin, and the Chinese don’t.
- The Japanese style served the pork with Cabbage salad and Okras as side dishes while the Chinese is just the pork.
Nevertheless be it Chinese style or Japanese style, I believe both will taste good. So it is up to you to decide on how shall you want to have your pork cooked 🙂
- 250 gr pork loin slices – choose those with little fat for juicier taste ( slice about 0.5cm thick )
- Sauce ( mix all in a bowl and stir until sugar dissolved)
- 1 table spoon Soya sauce/ Shoyu
- 1 table spoon Rice wine / Sake
- 1 table spoon Mirin (optional)
- 1 clove garlic (finely chopped/grated)
- 1/2 table spoon chopped/grated ginger
- 1/2 table spoon sugar
- Little flour for dusting the pork
- Some pepper
- some sesame oil for cooking
- Season the pork with some pepper, dust the pork with little flour.
- Heat the pan with sesame oil over medium heat. grill the pork until colors changes, flip to the other side.
- Pour in the sauce and stir until sauce sizzled and slightly thicken.
- Separate the pork and place them on plate and pour the remaining ginger sauce.