Ginger Pork Recipe - Allrecipes.com
Ginger Pork Recipe
  • READY IN 40 mins

Ginger Pork

Recipe by  

"Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork."

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
  2. In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

I doubled this recipe so I would have leftovers and I also added an additional cup of water so I could have more sauce for the rice I served with it-YUM!

 
Most Helpful Critical Review
Nov 30, 2010

The hubby ate it but ask me to never make it again because there was absolutely no flavor and sauce. For me I will try it again as it has potential, but will definitely have to tweak it ALOT. Sauce needs to be doubled if not tripled, and even though I used real grated ginger, 2Tbsp, there just wasn't enough ginger flavor.

 
Jul 17, 2003

Great recipe; I doubled the sauce and added frozen broccoli, carrots and green beans; even my 4 year old who is not a pork lover really liked this.

 
Jan 08, 2004

Loved this tasty dish. I didn't have any cooking sherry, but it turned out delicious anyway. Gonna use this one again.

 
Jul 17, 2003

This recipe was easy, & so good! It had a slightly Chinese flavor, but not overwhelmingly so. I had to add about an extra cup of water as it simmered, which left me with plenty of good sauce.

 
Jul 23, 2003

VERY GOOD!! Per others, I doubled the sauce EXCEPT the sherry and soy sauce (used 4 TBLS soy sauce) b/c we aren't huge fans of sherry and I didn't want the extra soy sauce to make this too salty. Turned out great, esspecially over hot rice. I'll be sure not to lose this recipe!

 
Jan 25, 2004

Really tasty right after it was done, but doesn't do well with time--my husband ate it an hour later and it wasn't nearly as good. Also, leftovers didn't reaheat very well. Next time, I'll REALLY shake off the excess flour and I think I'll add some veggies--maybe some carrots and brocolli or snowpeas; a little too much meat all at once for me. But all in all, the flavor was great!

 
Jul 17, 2003

Great recipe! The only change I made was doubling the sauce and cooking the pork a bit longer. There were no leftovers because my boyfriend liked it so much he kept going back for more!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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