Shogayaki (Japanese Ginger Pork Chops)

Method9 steps

1. 1

   Step 1: Rub all 30 g grated ginger and ¼ teaspoon salt onto both sides of the 400 g pork rib chops. Cover and refrigerate at 4°C or below for at least 1 hour to marinate.

   Marinate at least 1 hour in fridge · 60 minUses 400 g boneless pork rib chops, ¾-inch thick · 30 g fresh ginger, peeled and grated · 1/4 teaspoon salt

   
2. 2

   Step 2: Combine all 2 tablespoons sake, 2 tablespoons soy sauce and 1 tablespoon honey in a bowl for the glaze.

   Uses 2 tablespoons sake · 2 tablespoons soy sauce · 1 tablespoon honey

   
3. 3

   Step 3: When ready to cook, pat the actual marinated chops dry with paper towels and scrape off any large clumps of ginger. Discard the used towels and removed ginger.

   Uses Ginger-salt-marinated pork rib chops

   
4. 4

   Step 4: Dust both sides of the actual dried marinated chops with a thin, even layer from the 1 tablespoon potato-starch allowance. Discard any unused starch that touches raw pork.

   Uses Dried marinated pork rib chops · 1 tablespoon potato starch

   
5. 5

   Step 5: Preheat a frying pan over medium heat. Add all 1 tablespoon vegetable oil and the starch-coated chops. Fry their first side until starting to brown, initially about 2 minutes; adjust the heat for chop thickness.

   Initial first-side frying about 2 minutes · 2 minUses 1 tablespoon vegetable oil · Starch-coated marinated pork rib chops

   
6. 6

   Step 6: Flip the same chops and fry the second side until golden brown, initially about another 2 minutes.

   Initial second-side frying about 2 minutes · 2 minUses First-side-browned pork rib chops

   
7. 7

   Step 7: Flip the chops back over. Hold a paper towel with tongs to absorb excess oil from the pan, keeping it away from the flame; discard the towel. Increase the heat.

   Uses Pork chops browned on both sides

   
8. 8

   Step 8: Pour all the prepared sake-soy-honey glaze into the same pan. Turn the chops repeatedly through the boiling sauce until coated in a thick, shiny glaze and their centers reach 63°C (145°F). If the glaze thickens before the meat reaches temperature, lower the heat and keep cooking without scorching it.

   Uses Browned pork chops with excess pan oil removed · Prepared sake-soy-honey glaze

   
9. 9

   Step 9: Transfer the cooked glazed chops to a plate and rest at least 3 minutes before serving whole or slicing. Divide into THREE portions and garnish with chopped scallions as desired.

   Rest cooked pork at least 3 minutes · 3 minUses Cooked glazed ginger pork chops · Chopped scallions for garnish