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Ginger Pork

CHRISTYJ

"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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Ingredients

40 m servings 224 cals
Original recipe yields 4 servings (2 to 4 servings)

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Directions

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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.

Nutrition Facts


Per Serving: 224 calories; 10.4 g fat; 15 g carbohydrates; 16.4 g protein; 35 mg cholesterol; 542 mg sodium. Full nutrition

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Reviews

Read all reviews 86
  1. 113 Ratings

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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. ...

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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...