Kitchen notes · a little help before you start
Japanese Ginger Pork
Thin pork slices catch a glossy ginger sauce with a gentle sweetness from mirin. Fresh ginger gives the rich meat a lively, fragrant edge, while soy sauce carries a savory flavor through every piece. The sauce is especially good around the browned edges.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 2
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Use the ginger juice
Grate the peeled ginger and include its juice when mixing the sauce with soy, mirin and sugar.
2. Cook pork briefly
Stir fry the thin pork slices until no pink remains before pouring the prepared ginger sauce over them.
3. Lower heat for sauce
Reduce to medium after adding the sauce and let it simmer until thickened and the pork is cooked through.
Get to know the ingredients
Pork
Use thinly sliced pork; try pork belly or pork loin for this quickly cooked dish.
Ginger
Freshly grated ginger is recommended for its stronger aroma and flavor compared with powdered ginger.
Mirin
Stir mirin into the grated ginger and its juice with soy sauce and sugar before cooking the pork.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Japanese Ginger Pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Transfer off the heat
Once the sauce thickens and the pork is cooked through, turn off the heat and transfer it to a plate.
A little more help as you go
Avoid overcooking
Keep an eye on the thin pork slices because overcooking makes them tough and dry.
Optional fresh garnish
Shredded lettuce and tomato are suggested for serving alongside the hot ginger pork if desired.
A few questions you might have
What cut of pork is suggested?
Use thinly sliced pork belly or pork loin for the quick stir frying method.
Can I use powdered ginger?
Freshly grated ginger is preferable for a stronger flavor and aroma in the finished sauce.
When does the sauce go in?
Add it after stir frying the thin pork slices until no pink remains, then lower the heat.
Do I keep the ginger juice?
Yes. Mix both the grated ginger and its juice with soy sauce, mirin and sugar for the sauce.
When should I turn off the heat?
Turn it off once the sauce has thickened and the pork is cooked through, then transfer to a plate.
Any more cooking tips?
Using the right cut of meat, including thinly sliced pork belly and pork loin, works best for the dish. Grating fresh ginger will give the dish a stronger flavor and aroma than using ginger powder. Do not overcook the meat. Stir-fry the pork slices over high heat for 1 to 2 minutes to sear the meat and keep it juicy. Do not overcook the pork, as it will become tough and dry.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
