1. I used pork neck (also called pork collar, collar butt, scotch fillet) )because I like the way the meat curls slightly allowing more sauce to coat the pork. I bought a block and sliced it thinly for this recipe.
You can also use pork loin if you like. Make sure that you cut the connecting tissue (the tissue separating red meat and the band of fat on the edge) at 2-3cm (1”) intervals.
You could also cut the pork slices into smaller sizes.
2. Shredded cabbage is always served with shogayaki. Often, it is just cabbage. But I thought tomatoes and broccoli would add colours to the plate. You can of course vary the accompanying vegetables.
3. The amount of sauce reduction is up to your preference. When I made this, I had about 1 tablespoon left. I felt that the sauce was a bit strong for my liking but some people might find it just right. Hence the amount of reduction is given as a range.
4. Ginger pork is great for a bento box (Japanese style lunch box) as it goes extremely well with rice. It is still great even if eaten at room temperature.
A simple lunch box menu can be: rice, ginger pork with shredded cabbage, boiled green vegetables such as broccoli or Spinach Ohitashi salad. If you have an instant miso soup, that’ll make a perfect lunch pack!