150 g (shoulder, or whatever cut of pork you like)
a small amount
Peel the onion and slice thinly. Shred the oyster mushrooms with your hands into easy to eat pieces. Cut off the hard part of the stems of the shiitake mushrooms and cut each into quarters.
Cut up the pork into easy to eat pieces.
Put all the ingredients (grate the ginger, skin and all) into a bowl and mix well with your hands. Leave for 5 to 10 minutes. (Prep the vegetables to serve on the side in the meantime.)
Heat a pan without oil. Add the pork mixture and pan fry over medium-high heat, stirring occasionally until the pork and mushrooms are cooked through.
Transfer to serving plates, add vegetables on the side and it's done! Itadakimasu!
Story Behind this Recipe
Ginger pork is usually richly flavored with soy sauce, so I made a lighter salt-flavored version. It may seem like there's more vegetables than meat on the plate... but in our family we always eat lots of veggies.
Use whatever mushrooms you like. King oyster mushrooms and shimeji mushrooms are delicious too. When pan frying the pork and mushrooms, stir occasionally as if you were stir frying it to cook everything evenly. It tastes best if you cook everything until it's lightly browned. Great served with shredded cabbage or tomatoes on the side.