Shogayaki

• 600 g (1 lb 5 oz) pork belly, cut into 5–6 mm (¼ in) thick slices
• ¼

Combine the marinade ingredients in a bowl. Add the pork and leave to marinate for 15 minutes. Slice the cabbage very thinly using a mandoline, then divide evenly between four large serving plates and place a lemon quarter alongside. Heat the oil in a frying pan on a high heat and add the drained pork. Sauté for 2–3 minutes, turning the meat to brown both sides. Be careful, as the pork can easi