the host of this show "Cooking with Dog."

Let’s prepare the side vegetables.

Remove the stem ends of the pre-washed okras.

Peel off the firm skins around the stem ends.

Rub the salt into the okras to remove the fuzz.

Immerse the salt-coated okras in boiling water.

Cook for about 10 seconds,

remove and place them on a mesh strainer.

Use a paper fan to help the okras cool down faster.

Remove the stalk from the cabbage leaf.

Cut the cabbage leaf into 3 inch pieces.

Pile them up

and shred the cabbage.

Serve the shredded cabbage on the plate beforehand.

Cut the boiled okras diagonally and serve them next to the shredded cabbage.

Let’s make ginger seasoning sauce.

Mix the soy sauce,

sake,

mirin

and sugar in a bowl.

Grate the ginger

and garlic clove.

Add the ginger and garlic to the seasoning sauce

and mix well.

Let’s prepare the pork slices.

Trim off the excess fat from the pork loin slices using kitchen shears.

Make cuts in tough stringy parts between the lean meat and fat.

Sprinkle pepper on one side of the pork slices.

Lightly dust with flour using a pastry brush.

A mesh strainer can also be used for dusting.

Flip the pork slices over.

Like before, dust the other side with flour.

This dusting process will seal the juice and flavor in the meat

and let the pork easily absorb the seasoning sauce.

Let’s cook the pork slices.

Heat the sesame oil over medium heat and swirl the pan to coat.

Place the pork slices in the pan.

Be careful not to overlap the slices.

A tip to make juicy and tender shogayaki is to fry the pork slices in a short time.

When they are almost cooked, flip them over.

Immediately after the other side of the pork is browned, pour into the ginger seasoning sauce.

Pour the sauce directly on the heated surface to let the alcohol evaporate easily.

Swirl the pan and coat the pork with the ginger sauce.

Simmer until the sauce thickens.

Flip the pork over again and they are ready to eat.

Serve the pork shogayaki on the plate along with the shredded cabbage and okras.

Finally, pour the remaining ginger sauce.

Pork is a good source for vitamin B family.

It is effective in relieving fatigue and helps to beat the summer heat.

Apply flour to the pork thinly,

otherwise the flour absorb the sauce and the pork gets too salty.

Good luck in the kitchen!