My friend Susan made this fabulous Ginger Pork for me one night and I couldn’t wait to get her recipe and make it again. So simple and delicious!
Thinly sliced pork tenderloin is marinated in a flavorful sauce made with just a few ingredients… Mirin, Sake, soy sauce, freshly grated ginger (or you could use minced ginger paste), garlic and a bit of white pepper. I saved the leftover marinade and added a little cornstarch slurry to it, then added to the pan for a little more sauce.
Be sure to cook up a big batch of white rice to serve this Ginger Pork on top of and you have yourself a quick and tasty Japanese inspired dish in no time.Print
- Vegetable or peanut oil for stir frying
- 1 lb. pork tenderloin, sliced thin
- 1/2 white onion, sliced
- 1 – 2” knob ginger, peeled and grated
- 1 clove garlic, minced
- 1/3 C. mirin
- 1 1/2 tsp. sake
- 1/4 C. soy sauce (I used low sodium)
- 1/8 tsp. white pepper
- Sliced green onions
- Toasted sesame seeds
- Thinly slice pork tenderloin and add to bowl.
- Combine mirin, sake, soy sauce, grated ginger, garlic and white pepper. Add to pork and marinate 30 minutes or more.
- Heat some oil in a wok (about 1-2 Tbls.). Add sliced onions and quickly stir fry until onions begin to soften, Remove from wok and set aside.
- Add a bit more oil to the wok and add pork (drained from marinade), stir fry until browned but not overcooked. Cook in batches as necessary so you don’t overcrowd the pork and end up steaming it. You want to try to get a little color on the pork. Before pork is completely cooked, add onions back into the wok.
- Add sauce and continue to stir fry a couple more minutes to combine flavors and finish cooking the pork.
- Serve on top of rice. Garnish with sliced green onions and sprinkle of sesame seeds.