Ginger Pork Shogayaki with Steamed Rice and Quick Cucumber Pickles

Ingredients

• 1.5 pounds boneless pork shoulder, sliced 1/8 inch thin
• 3 tablespoons fresh ginger, finely grated
• 1/3 cup coconut aminos
• 3 tablespoons mirin
• 3 tablespoons sake
• 2 tablespoons avocado oil
• 2 cups short-grain white rice
• 6 Persian cucumbers
• 2 teaspoons salt
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 small head green cabbage, cored and shredded fine
• 4 scallions, thinly sliced
• 3 tablespoons toasted pumpkin seeds, roughly chopped
• 1 lemon, cut into wedges

Instructions

1. 1

   Start the rice: rinse the short-grain rice in cold water until the water runs mostly clear, drain, then combine with 2 1/4 cups water in a heavy pot. Soak 20 minutes. Bring to a boil, cover, reduce to the lowest heat, and cook 15 minutes. Rest off the heat, covered, 10 minutes, then fluff.

2. 2

   Pickle the cucumbers: smash each cucumber with the flat of a knife until cracked, tear into bite-size chunks, toss with 1 1/2 teaspoons salt, and let drain in a colander 20 minutes. Rinse briefly, squeeze dry, then toss with the rice vinegar, sugar, and a splash of water. Chill.

3. 3

   Make the glaze: whisk the coconut aminos, mirin, sake, and grated ginger in a small bowl. Reserve 3 tablespoons for finishing.

4. 4

   Pat the pork slices very dry and season lightly with salt. Heat half the avocado oil in a large heavy skillet over high heat until it shimmers.

5. 5

   Sear the pork in batches in a single layer without crowding, 1 1/2-2 minutes per side, until deeply browned. Transfer to a plate and repeat with the remaining oil and pork.

6. 6

   Return all the pork to the skillet, pour in the glaze, and toss over medium-high heat 2-3 minutes until the sauce reduces to a glossy lacquer that clings to every slice.

7. 7

   Drizzle the reserved glaze over the pork and toss once more off the heat.

8. 8

   Toss the shredded cabbage with a pinch of salt and let it soften 5 minutes.

9. 9

   Plate each serving with a mound of steamed rice, a generous pile of glazed pork, shredded cabbage, and chilled cucumber pickles.

10. 10

    Finish with sliced scallions, chopped toasted pumpkin seeds, and a lemon wedge for squeezing over the pork.