Ginger Pork (Pork Shogayaki)(Serves 2)

Recommended Cooking Tool:
  • Round French Oven 18cm
    Ginger Pork (Pork Shogayaki)(Serves 2)

  • Marmite 22cm
    Ginger Pork (Pork Shogayaki)(Serves 2)

  • Sliced pork belly or Sliced pork shoulder 150g
  • Onions (Shredded) ½ piece
  • Spring onions (finely chopped) Little
  • Sesame Little
  • 1. Apple ½ piece
  • 2. Ginger 50g
  • 3. Sugar 50g
  • 4. Japanese Soya Sauce 130g
  • 5. Mirin 130g
  • Rice 2 cups
  • Water 2 cups
Cooking Methods:
  • 1. Washed rice and add water into Le Creuset 18cm Round French Oven, and bring it to boil over medium-low heat with the lid on.
  • 2. Take the lid off, continue to cook the rice until the bubbles appear. Put the lid on and cook for another 3-4 minutes over medium-low heat. Turn off the heat, set aside with the lid on for 30 minutes. Ready to serve the rice.
  • Pork Shogayaki
  • 1. Blend the sauce ingredients in a blender until chopped (or you may use the food mortar to prepare the apple and minced ginger) , bring it to boil and set aside. 
  • 2. Add the oil into Marmite, pre-heat over medium heat for about 4 minutes.
  • 3. Stir-fry the sliced pork belly for 2 minutes over medium-low heat. Stir-fry until fragrant and drain out the excess oil from the Marmite. Add shredded onion and stir-fry for one minute. Then add in the sauce to cook until the sauce become thick.
  • 4. Lay it on rice. Sprinkle sesame and spring onions. Ready to serve.
Cooking Tips:

Le Creuset’s cast iron with black enamel interior has higher heat resistance which is prefect for frying dishes and can easily bring out the taste and flavour of food.