Thanks a lot, Marc! I'll try ginger pork tonight 🙂

You're welcome Jennifer! Yes, evaporated cane sugar is just a less processed form of sugar that has a little more flavor, but plain white sugar will work just fine.

Hi Marc, thanks for sharing this recipe 🙂 In other posts, like the 'Authentic Chicken Teriyaki', you said that it's ok to use white sugar as a substitute for the evaporated cane sugar: would that be possible for the shogayaki, too? Thanks!

Hi Ania, I'm so glad to hear you and your husband enjoyed this (especially since he hasn't liked ginger before)! Thank you for taking the time to stop by and let me know😀

Thank You so much for this recipe <3
My husband is not a huge fan of ginger but after eating this pork he said that it was one of the best meat dishes he ever had in his life :O
It was so delicious that we couldn't resist and we have eaten almost 500g of this pork in one meal!
Thank You once again 🙂
Greetings from Poland 😀

Hi Sedona, I'm so glad to hear it! It's one of my favorites too!

Thank you for the response, Marc. I'm not sure of the difference yet since I haven't tried the exact recipe, but I will definitely be making this again. It was outstanding. We are not leftover fans in this house but I am 100% sure this will never last in our refrigerator. I am surprised there are no other reviews for this recipe. Looking forward to trying more of your recipes!

Thank you😊

Hi Patricia, I'm glad you enjoyed it, but rice wine vinegar is not a good substitute for sake. Sake is not acidic and has more of a sweet taste. It is added to Japanese dishes to increase the amino acid content which boosts the taste of umami in a dish. Rice wine vinegar has undergone the last stage of fermentation where the alcohol turns into acetic acid, which not only makes it very sour, you lose all the amino acids in it. If you're trying to replicate a Japanese shogayaki, you'd be better of substituting water as at least you wouldn't have the sour taste.