Pork Shogayaki (Ginger Pork)

This Pork Shogayaki (Ginger Pork) is one of the most popular recipe in the bento box (Japanese Lunch Box).  It is normally served with shredded cabbage, cherry tomatoes or broccoli florets.  I try out this recipe as a meat dish to accompany my Chinese meal of rice and other dishes.  This ginger pork taste awesome!

Ingredients:
300g. pork (sliced thinly)
2 tsp. shaoxing wine (Japanese Rice Wine)
1 tsp. ginger juice
1 tbsp. cooking oil

Ginger Sauce:
3 tbsp. shaoxing wine
1 tbsp. light soya sauce
1 tsp. sugar
1 tbsp. grated ginger
2 tbsp. water

Methods:

1. Marinate the pork slices with shaoxing wine and ginger juice, set aside until time of cooking.
2. Mix ginger sauce ingredients in a bowl and set aside.
3. Heat 1 tbsp cooking oil in a non-stick fry-pan (preferred) over medium heat.
4. Place the meat in the fry-pan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden, turn it over and cook for a further 2 minutes.  Transfer the cooked meat onto a plate and continue with the remaining meat, until all is cooked.
5. Reduce heat to medium-low and return all the cooked meat to the fry-pan and add the ginger sauce to the pan.
6. Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce.  When the sauce is reduced, turn the heat off.  Remove the meat onto a serving dish and serve.

Note:  I am using Shaoxing Wine in place of sake and mirin to cook this dish.

This recipe is adapted from Yumiko of 'recipetineats.com' with some amendments to suit my cooking's preferences.