Japanese Ginger Pork21 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 1 hr 20 min
“This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!” - by baby23
Original recipe yields 4 servings
- In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
- Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Amount Per Serving (4 total)
- 289 cal
- 20.1 g
- 3.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours, then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then ad..." See moreded the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating."
"This is almost like the ginger pork in restaurants here in Japan, but the ginger flavor is not strong enough. Next time I'll either add more ginger, or marinade for longer. I only used 2 tbsp of oil..." See more but it still splattered everywhere. I think I will just spray the pan with some oil the next time and cook the pork in its marinade (the sauce tastes so good on rice)."
"Excellent dish, very easy and tasty. For this recipe, I sliced up 4 pork chops and doubled the marinade with great results. I added some extra ginger (big fan) and also saved some marinade to reduce..." See more and add as a sauce at the end. My Japanese mother-in-law has taught me a great trick for cooking meat like this. It's best to cook in small batches that don't overlap in the (non-stick) pan. After each batch, drain off excess oil and wipe clean with a paper towel. This keeps the meat and marinade from getting to burned. This works well for any meat that is cut into small pieces and saucy from a marinade. Hubby says it was just like mom's cooking!!!"
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