"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!" — baby23
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grated fresh ginger root
thinly sliced pork loin
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 added 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 didn't have a lot of flavour. Kind of salty with a slight ginger taste but that's it.
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 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 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!!!
be careful with the oil just use a little the meat will come out greasy.
I loved this! The flavors were delicate and it went well with rice. You definitely have to be careful what else you serve so you don't overpower the flavor of this dish.
This is a great recipe! I put it on top of thinly sliced cabbage and serve with rice. Tastes just like it is from Japan.
Hubby and I both loved this recipes. I did , however, use probably 2x of the ginger it called for. Be sure to use real fresh ginger root. I grated mine. It goes very well with steamed rice, steamed/boiled cabbage or lettuce. :) Thank you so much. I love the sauce as well.
Also, A word of advice if you are using cut up pork tenderloin. It will work and very well, but make sure the strips aren't too thick. With strips, the marinade needs to be stronger so the flavor would soak through. If you don't have too much time to marinade it, be sure to beat it in a bag (tenderize) before hand. I know some of us are trying to use the less fatty cuts, this tip and recipe is definitely good for those.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Ginger Pork
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
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