Pirikara Shogayaki (spicy ginger fried pork)

Pirikara Shogayaki

Here’s another Japanese classic that I’ve had my way with. In this case I’ve added a healthy dose of capsasin with a dollop of spicy Korean gochujang. Pirikara means spicy in Japanese (piri-piri is the name of a chili pepper in Portugal… the people who introduced chili peppers to Japan way back in the day), shoga means ginger and yaki means grilled/fried.

I went to Mitsuwa this past weekend thinking I’d just pick up a bag of rice and some other essentials since I’d only just been 2 weeks ago. I should have known better though because as I made my way past the meat section I was greeted by this pork!

Kurobuta pork

It’s kurobuta (black pig) pork and this particular specimen was just too tantelizing to pass up. There wasn’t much in the pack, but it’s so rich you don’t need a lot.

This is a simple weeknight dish that you might see resurface the next day in your bento box for lunch if you lived in Japan. While most shogayaki recipes call for using soy sauce, I like the way the nuttiness in the miso plays with the pork. When you fry it, the sauce caramelizes releasing an irresistible aroma of sweet miso, ginger and garlic.

You could of course go the more traditional route and replace the miso with soy sauce and the omit the gochujang, but what’s the fun in that? This marinade is also great on chicken or beef, but pork is my meat of choice for this dish.

1 tsp grated ginger
1 clove garlic minced
1 Tbs miso
1 Tbs mirin
2 tsp gochujang (other other sweet hot sauce)
1/4 lbs thinly sliced pork (should be no thicker than 1/8″)

Mix the ginger, garlic, miso, mirin, and gochujang together in a small bowl to make a thin paste. spread the paste on both sides of a piece of meat and set it down on a plate. Cover with another piece of meat and spread some more sauce on top. Continue stacking and saucing until you run out of pork.

Get a heavy bottomed pan or cast iron skillet very hot over medium heat. If the pork you’re using has a lot of fat you shouldn’t need any oil, but if it’s leaner go ahead and add some to the pan and swirl it around. Scrape off any excess sauce and fry each piece of pork until brown on one side, flip then fry on the other. The pork will have a tendency to curl up, so use a spatula to press it down.

When the pork is cooked, transfer to a plate and serve immediately with white rice.

  • http://closetcooking.blogspot.com/ Kevin

    That looks tasty! I like the use of the gochujang.

  • http://closetcooking.blogspot.com/ Kevin

    That looks tasty! I like the use of the gochujang.

  • http://www.souvlakiforthesoul.com/ Peter G

    Kurobuta pork is really the best…love the treatment here Marc. Perfect pairing of Japanese spices with this beautiful pork.

  • http://www.souvlakiforthesoul.com Peter G

    Kurobuta pork is really the best…love the treatment here Marc. Perfect pairing of Japanese spices with this beautiful pork.

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    This sounds – and looks – lovely. I’m really getting in to using miso in cooking – I want to throw it into everything, even western dishes.

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    This sounds – and looks – lovely. I’m really getting in to using miso in cooking – I want to throw it into everything, even western dishes.

  • http://www.figandcherry.com/ Christie@fig&cherry

    Mmmmmmm, fantastic!

  • http://www.figandcherry.com/ Christie@fig&cherry

    Mmmmmmm, fantastic!

  • http://manggy.blogspot.com/ Manggy

    Thank you, Portugal! You’ve given Japan a great gift– they do spicy really well :) I didn’t know gochujang’s also a popular ingredient in Japanese food– it looks and sounds perfect!

  • http://manggy.blogspot.com Manggy

    Thank you, Portugal! You’ve given Japan a great gift– they do spicy really well :) I didn’t know gochujang’s also a popular ingredient in Japanese food– it looks and sounds perfect!

  • http://www.eatingclubvancouver.com/ [eatingclub] vancouver || js

    Delicious! I’d have to scrounge around for Kurobata pork (not readily available in my usual haunts), but I love the spicing here.

  • http://www.eatingclubvancouver.com [eatingclub] vancouver || js

    Delicious! I’d have to scrounge around for Kurobata pork (not readily available in my usual haunts), but I love the spicing here.

  • http://voodoolily.blogspot.com/ Heather

    That kurobuta is goooooooorgeeeoooouuus. I’d take this over a Japadog any day. :P

  • http://voodoolily.blogspot.com Heather

    That kurobuta is goooooooorgeeeoooouuus. I’d take this over a Japadog any day. :P

  • http://range-warfare.blogspot.com/ Jan

    That pork looks and sounds absolutely stupendous. Of course, I can’t get any of these ingredients here in the back waters of Oklahoma.

    Thanks for stopping by my blog.

  • http://range-warfare.blogspot.com Jan

    That pork looks and sounds absolutely stupendous. Of course, I can’t get any of these ingredients here in the back waters of Oklahoma.

    Thanks for stopping by my blog.

  • http://www.thehungrymouse.com/ Jessie

    Oh my goodness, that pork is making me drool (both in cooked and raw form)! Looks amazing.

    +Jessie
    a.k.a. The Hungry Mouse

  • http://www.thehungrymouse.com Jessie

    Oh my goodness, that pork is making me drool (both in cooked and raw form)! Looks amazing.

    +Jessie
    a.k.a. The Hungry Mouse

  • http://www.kyotofoodie.com/ Peko Peko

    That looks pretty excellent! It certainly doesn’t look like any shogayaki that I have had in Japan. I love your creations. The top photo (as usual) is making me salivate.

    P P

  • http://www.kyotofoodie.com Peko Peko

    That looks pretty excellent! It certainly doesn’t look like any shogayaki that I have had in Japan. I love your creations. The top photo (as usual) is making me salivate.

    P P

  • http://www.sugarbar.org/ diva

    i had kurobuta ramen a month ago..and the soup was just amazing. so rich and intense! this looks amazing and tht pork has a lovely colour.

  • http://www.sugarbar.org diva

    i had kurobuta ramen a month ago..and the soup was just amazing. so rich and intense! this looks amazing and tht pork has a lovely colour.

  • http://www.everydaycookin.blogspot.com/ Darius T. Williams

    Wow – this is making me happy. I’m loving this pork and how it looks. I have a pork tenderloin in the freezer. I was gonna stuff it – but I think this would be waaaay more appropriate!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://www.everydaycookin.blogspot.com Darius T. Williams

    Wow – this is making me happy. I’m loving this pork and how it looks. I have a pork tenderloin in the freezer. I was gonna stuff it – but I think this would be waaaay more appropriate!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://www.rasamalaysia.com/ Rasa Malaysia

    I have a huge crush on Japanese food now and wanted to cook more Japanese classics. Your pork looks heavenly. Drool.

    OK, lunch time, off to make my chawanmushi. ;)

  • http://www.rasamalaysia.com Rasa Malaysia

    I have a huge crush on Japanese food now and wanted to cook more Japanese classics. Your pork looks heavenly. Drool.

    OK, lunch time, off to make my chawanmushi. ;)

  • Mary

    I made this last night with thin slices of Berkshire pork. It was fabulous, and so easy. I’ve decided that this is now a regular dinner item.

  • Mary

    I made this last night with thin slices of Berkshire pork. It was fabulous, and so easy. I’ve decided that this is now a regular dinner item.

  • http://www.facebook.com/people/Michael-Meade/1671732602 Michael Meade

    Looks like cheek meat.

    • http://norecipes.com Marc Matsumoto

      Yep, it’s cheek meat.

  • Takawolffie

    Picked up some thinly sliced Kurobuta pork at my local asian market just to make this dish.  I followed the recipe almost exactly and it was so delicious!  Thanks for all the good ideas.  The flavor was great! I am thinking this would be a great marinade for grilling?

  • Yogicfoodie

    Thank you for wonderful dinner.
    We all enjoyed it! I had to quadruple the quantity for three very hungry grown-ups, but it was super simple and all worth it!
    Next one up… pandan wrapped roast pork!

  • Rach

    thanks for this delicious recipe! i’ve been making it over the years and it’s a strike with the family everytime (: can’t wait to have it again tomorrow using pork chops instead!

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!