Buta no shoga-yaki, gingered sautéed pork, is one of our most popular lunch items at home and in restaurants across Japan. Thinly sliced, lightly marinated pork is cooked in a skillet until golden and flavored with ginger and Japanese staples such as shoyu (soy sauce), mirin (sweet cooking wine) and sugar. The cooking time is very short. I have revised this quick-and-easy traditional recipe so that it has more appeal to a wider American audience. I serve my buta no shoga-yaki on a hamburger bun, just like a classic Sloppy Joe.