2 x 2-inch pieces fresh ginger,
1 piece peeled and grated
1 piece peeled and julienned,
divided
2 tb soy sauce
2 tb mirin
1 tb sake
1/8 ts ground white pepper
1 lb pork butt, thinly sliced
1/8 -inch thick
2 tb canola oil, divided
2 scallions, sliced thinly
Cooked short-grain rice, for
serving
Kizami shoga, for garnish
Using very thinly sliced meat means you don't have to marinate it
for very long. Cooking the pork in batches leads to more browning
and less steaming.
In a medium mixing bowl, stir together grated ginger, soy sauce,
mirin, sake, and white pepper. Add thinly sliced pork and toss to
coat each piece. Let marinate for at least 15 minutes and no more
than 30 minutes. In a wok or 10-inch cast iron skillet, heat 1
tablespoon oil over high heat until just starting to smoke. Add half
the marinated pork, spreading it out in a single, even layer, and
cook without stirring for 1 minute. Stir pork with a wok spatula or
tongs, then continue to cook, tossing and stirring, until pork is
just cooked through, about 1 minute longer. Transfer pork to plate,
then repeat with remaining oil and pork. Return first batch of pork
and any juices to the pan. Add julienned ginger and cook, stirring
and tossing constantly, until ginger is fragrant, about 30 seconds.
Turn off heat, add scallions, tossing and stirring to combine. Serve
immediately with rice and kizami shoga.
Notes
Thinly sliced pork butt (and loin and belly) can be purchased at
Japanese specialty markets or large Asian groceries, such as H-Mart.
If thinly sliced pork isn't readily available, you can substitute
pork tenderloin, loin, or pork cutlets cut into thin slivers.
Kizami shoga is julienned pickled ginger, which is typically
artificially tinted an unnatural red color.
The sake can be substituted with Shaoxing wine or, in a pinch, a dry
white wine.
