Japanese Ginger Glazed Pork

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake or dry sherry
• 1.5 inches fresh ginger, unpeeled
• 2 cloves garlic cloves
• 10 ounces boneless pork shoulder or loin slices
• 1 tablespoon neutral oil like vegetable or canola
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 2 stalks scallions, thinly sliced
• ½ teaspoon sesame seeds

Instructions

1. 1

   Prepare the sauce: in a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, and 1 tablespoon sake. Peel the 1.5-inch piece of fresh ginger with a spoon (the edge scrapes away the thin skin), then grate it finely on a microplane directly into the bowl — you should have about 1.5 teaspoons of fresh ginger juice. Peel and mince the 2 garlic cloves finely and add to the bowl. Set the sauce aside.

2. 2

   Pat the pork slices completely dry with paper towels — removing surface moisture ensures they'll sear properly instead of steaming. Season both sides lightly and evenly with 0.25 teaspoon kosher salt and 0.125 teaspoon freshly ground black pepper.

3. 3

   Slice the 2 scallions on the diagonal into thin rings, keeping the white and green parts separate. Toast 0.5 teaspoon sesame seeds in a dry skillet over medium heat for about 1 minute, shaking the pan occasionally, until fragrant — this intensifies their nutty flavor. Transfer to a small plate.

4. 4

   Set a 10-inch stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil and let it heat for about 1 minute until it shimmers — a drop of water should dance across the surface. Working in batches so you don't crowd the pan, place the pork slices in a single layer and sear without moving them for 1.5 to 2 minutes until the bottom is deeply golden and caramelized.

5. 5

   Flip each slice and cook on the second side for another 1.5 minutes until light golden — the pork will still have a slight pink center, which is perfect. You're looking for a light sear, not aggressive browning. Transfer the cooked pork to a plate.

6. 6

   Pour the ginger-garlic sauce into the hot skillet — it will sizzle and reduce slightly as it hits the pan. Return the pork to the skillet and gently toss to coat in the glossy sauce, cooking for 30 seconds to 1 minute just until the sauce thickens slightly and the pork is warm throughout. The sauce should cling to the meat in a light, glossy coating.

7. 7

   Transfer the pork and sauce to a serving bowl or onto a bed of steamed white rice. Scatter the white parts of the sliced scallions over the top, followed by the green parts. Sprinkle with the toasted sesame seeds. Serve immediately while the dish is hot and fragrant.

Tools you’ll need

• small mixing bowl
• microplane grater
• paper towels
• 10-inch stainless steel skillet
• spoon for peeling ginger

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