Buta No Shogayaki (Sliced Pork Belly With Ginger and Onions)

Recipe excerpted from 'Mastering the Art of Japanese Home Cooking' by Iron Chef Masaharu Morimoto
Evan Sung

Evan Sung

You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it’s done, the sugar and mirin have helped the pork caramelize, the sharp ginger cuts through the sweetness, and you can barely resist demolishing all four servings in one sitting. Fans of the rich flavor and slightly chewy texture of pork belly should embrace their craving, though even lean pork loin hits the spot.

Japanese Grandmother Wisdon: Pork belly is rich, and that’s exactly why I love it. Fat means flavor, and plenty of it makes this dish hard to resist. Yet there’s a difference between pleasantly fatty and distractingly greasy. To make sure your buta no shogayaki never crosses this line, try this: before you transfer the dish to a plate, fold a paper towel to form a tight bundle. Use tongs or long chopsticks to grab the bundle and spend thirty seconds or so patting the pork and the skillet to soak up the excess fat.

A Note About Slicing Pork Belly At Home: Japanese markets sell thinly sliced meat like pork belly and beef, and many butchers will slice meat for you if you ask nicely. If all else fails, you can slice it yourself: just wrap plastic and freeze until very firm, about 30 minutes, then thinly slice against the grain into approximately 4- inch- long pieces. They should look like shorter slices of bacon.

Recipe excerpted with permission from Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. Click here to purchase your own copy.

4
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  Japanese soy sauce
  • 2  Tablespoons  mirin (sweet rice wine)
  • 2  Teaspoons  finely grated ginger
  • 1  Teaspoon  granulated sugar
  • 1  Pound  thinly sliced pork belly or shoulder (see note)
  • medium yellow onion, cut with the grain into 1/2-inch-thick slices
  • 2  Tablespoons  vegetable oil

Directions

Combine the soy sauce, mirin, ginger, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the pork and onion and toss to coat them well. Let the pork marinate at room temperature for 10 minutes.
Heat the oil in a large nonstick or well- seasoned cast iron skillet over high heat until it shimmers. Add half of the pork mixture in a single layer and cook without stirring, occasionally pressing the pork pieces so they lie flat, until the slices have begun to brown, about 2 minutes. Transfer to a bowl (the meat will not be fully cooked). Add the remaining pork mixture in a single layer. Cook in the same way. When it has browned, return the pork from the bowl to the pan and continue to cook, stirring, until all the pork is cooked through, 1 to 2 minutes. Serve right away.

Nutritional Facts

Total Fat
31g
44%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
80mg
27%
Carbohydrate, by difference
5g
4%
Protein
20g
43%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
32mg
3%
Choline, total
83mg
20%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Niacin
6mg
43%
Phosphorus, P
170mg
24%
Selenium, Se
15µg
27%
Sodium, Na
734mg
49%
Water
76g
3%
Zinc, Zn
4mg
50%