I made Shogayaki (ginger pork)

2 comments

1. Buta no Shogayaki i (豚の生姜焼き) or ginger pork is usually made with thinly sliced pork, but lately, I’ve been enjoying it with pork chops. The thicker cut of meat doesn’t dry out as easily, and the proteolytic enzymes in ginger help break down the meat’s connective tissues, making it ridiculously tender. I marinate the pork chops with grated ginger and some salt for a few hours. Then it gets dried off and dusted with starch before pan-frying and glazing with a sauce made from equal parts sake, soy sauce, and a bit of honey. If you marinate in the morning, it takes less than 10 minutes to cook. If you need more details, I have a [recipe here](https://youtu.be/mEIZb1jyCmQ).

2. That is such an interesting method. I’m going to try it because this looks so tasty!