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Ginger Pork

Ginger Pork


"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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40 m servings 224 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 84
  1. 110 Ratings

Most helpful positive review

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

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. ...

Most helpful
Most positive
Least positive

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!

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.

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

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...

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.

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 REA...

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!

We mixed some rice in with the pork and sauce. Excellent flavour. Definately a keeper.

I rated this a 5, even though I did tweak it according to our preferences and what I had on hand. I cubed a pork tenderloin because it was in the freezer, and I doubled the sauce ingreds and ad...

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