Buta no Shogayaki (Ginger Pork) with Cabbage
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g pork loin steaks, thinly sliced
- 25 g fresh root ginger, grated
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 1 tbsp plain flour
- 1 tbsp vegetable oil
- 250 g white cabbage, finely shredded
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 33.8 g
- Carbohydrate
- 74.5 g
- of which sugars
- 11.2 g
- Fat
- 15.3 g
- of which saturates
- 4.5 g
- Fibre
- 2.7 g
- Salt
- 2.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the soy sauce, mirin, sake, caster sugar and most of the grated ginger in a bowl, then toss the pork slices in it and marinate for 10 minutes.
- 3
Lift the pork out, keeping the marinade, and dust the slices lightly with the plain flour.
- 4
Heat the vegetable oil in a large frying pan over a high heat and fry the pork for 2-3 minutes each side until browned and no pink remains.
- 5
Pour in the reserved marinade and bubble for 1-2 minutes until it thickens into a glaze that coats the pork, stirring in the remaining ginger.
- 6
Serve with the shredded cabbage and the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.