Mr. H found these great cooking videos on YouTube featuring a TON of your favorite Chinese dishes. They look fantastic and the instructions are very simple in every video I have seen so far. Plus, the guy doing the videos is hilarious.
In a desperate attempt to use up pork I forgot I had bought (oops,) I scrolled through the videos to find something I had all the ingredients for. I came upon this Pork Shogayaki video. Pork Shogayaki is Ginger Pork. Fortunately, I had all the ingredients already and watched through the video.
The instructions were clear. I had no problems following what he was saying and seeing what to look for from the video. I am a little slow with my prep and cooking abilities, so there was a lot of pausing and rewinding. However, I really enjoyed following this video to make the main portion of this meal.
The pork tasted great. I was surprised it cooked so quickly. My only problem was that I didn’t have my heat quite high enough (or I didn’t wait for the pan to get quite hot enough) to get a decent sear on the meat like he did in the video.
I did not have apple juice on hand but I did have apples. I highly recommend getting apple juice for this instead of grating down apples. There is a portion where you have to skim all the gunk off and with shaved apples, it turns out to be a lot of gunk. Gunk may not be the most appetizing term, but I don’t really know how else to describe it.
It will probably look strange and smell strange until you have it ready to go. The pork stayed juicy and was very easy to eat. The sauce was amazing and was the perfect amount to cover all the pork chops. I ended up doubling all the ingredients because I had four pork chops to make but the recipe is only set for making two. I also did not make the same sides for the dish, but that really is nonessential to the dish.
If you want a simple pork dish to make, I highly recommend this. It’ll make you feel like you got takeout but instead it came from your own kitchen. And who doesn’t love that feeling?
This Pork Shogayaki recipe brought to you by: The Art of Cooking.