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My review
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 calsOriginal recipe yields 4 servings (2 to 4 servings)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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 86113 Ratings
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Most helpful positive review
10/9/2002
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
11/28/2010
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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10/9/2002
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!
11/27/2002
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.
7/5/2002
Loved this tasty dish. I didn't have any cooking sherry, but it turned out delicious anyway. Gonna use this one again.
4/22/2003
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...
8/27/2002
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.
5/14/2003
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...
11/13/2002
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!
4/1/2002
We mixed some rice in with the pork and sauce. Excellent flavour. Definately a keeper.