Recipe: Pork Shogayaki (Ginger Pork)

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.

Pork Shogayaki

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.


Pork Shogayaki

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.

Pork Shogayaki

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?

Recipe: Pork Shogayaki (Ginger Pork)

Recipe: Pork Shogayaki (Ginger Pork)


  • 2 Pork Chop, 1/2 inch thick
  • 1 tbsp grated Onion (approx 1/2 medium onion)
  • 1/2 tbsp grated Ginger
  • 1/4 tsp grated Garlic
  • 2 tbsp Apple Juice (or grated Apple)
  • 2 tbsp Mirin
  • 2 tbsp Soy Sauce
  • 1/2 tsp Sugar
  • 1/6 tsp Potato Starch (or Corn Starch)
  • Flour, for dusting
  • 1 tbsp oil


    For the Sauce
  1. Add mirin, ginger, onion, soy sauce, garlic, apple juice, and sugar to small sauce pan.
  2. Bring mixture to a boil.
  3. Remove scum from top of sauce.
  4. Turn off heat and set sauce aside.
    For the Pork
  1. Make 3 small slits along the sides of the pork chops and through the filaments to prevent chop from curling while cooking.
  2. Dredge pork chop in flour and shake off excess flour.
  3. Heat pan over medium heat.
  4. Add oil to pan.
  5. Add pork chops.
  6. Heat 1 minute, 30 seconds over medium heat.
  7. Turn over pork chops.
  8. Cook 30 seconds.
  9. Turn heat to low.
  10. Cover pan with lid.
  11. Cook 2 minutes at low heat.
  12. Remove lid and turn off heat.
  13. Add 2 tbsp of sauce per pork chop.
  14. Add potato starch and dissolve by mixing.
  15. Turn on heat until sauce starts boiling.
  16. When sauce thickens, the dish is done.
  17. Serve and enjoy.
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This Pork Shogayaki recipe brought to you by:
The Art of Cooking.

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