Ginger Pork

By Natsuko Kure
August 21, 2013
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Author Notes: {Tutorial Video} Kure

Serves: 2

  • 2 tablespoons chives, finely chopped
  • 1 pound thinly Sliced Pork
  • 3 tablespoons All-Purpose flour
  • Salad oil, for frying
  • {Marinade}
  • 1 teaspoon ginger juice*
  • 1/2 tablespoon sake
  • 1 tablespoon soy sauce
  • {Sauce}
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • *First grate ginger and squeeze out the juice, and reserve the ginger for the sauce
  1. In a medium bowl, combine {marinade} ingredients. Add pork, and marinade for at least 20 minutes.
  2. Spread out all-purpose flour over a plate. Dredge the pork in the flour, so that they are coated. (It’s not necessary to coat evenly.) Shake off any excess flour.
  3. Heat salad oil in a skillet over medium heat. Spread pork in a single layer. brown pork on both sides. Set the pork aside. Wipe the skillet with paper towels.
  4. Combine {sauce} ingredients and remaining ginger, and add to the skillet. After it starts to bubble and thicken, return the pork to the pan. Stir a little. Sprinkle with chives.

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