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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

224.2 calories; 16.4 g protein; 15 g carbohydrates; 35.2 mg cholesterol; 542.5 mg sodium. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2003
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! Read More
(30)

Most helpful critical review

Rating: 2 stars
11/30/2010
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. Sauce needs to be doubled if not tripled, and even though I used real grated ginger, 2Tbsp, there just wasn't enough ginger flavor. Read More
(5)
115 Ratings
  • 5 star values: 64
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
07/23/2003
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! Read More
(30)
Rating: 5 stars
07/17/2003
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. Read More
(17)
Rating: 5 stars
01/08/2004
Loved this tasty dish. I didn't have any cooking sherry but it turned out delicious anyway. Gonna use this one again. Read More
(13)
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Rating: 5 stars
07/23/2003
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. Turned out great esspecially over hot rice. I'll be sure not to lose this recipe! Read More
(11)
Rating: 5 stars
07/17/2003
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. Read More
(9)
Rating: 4 stars
01/25/2004
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 REALLY shake off the excess flour and I think I'll add some veggies--maybe some carrots and brocolli or snowpeas; a little too much meat all at once for me. But all in all the flavor was great! Read More
(7)
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Rating: 5 stars
07/17/2003
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! Read More
(6)
Rating: 5 stars
05/29/2003
We mixed some rice in with the pork and sauce. Excellent flavour. Definately a keeper. Read More
(6)
Rating: 5 stars
11/15/2004
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 added about a tablespoon of freshly grated ginger. It was so good that even my six year old licked begged for seconds. I found that if you double the sauce ingreds the thickness is just right to eat over rice. Was really delicious served with Thai sweet chili sauce!!! Read More
(5)
Rating: 2 stars
11/30/2010
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. Sauce needs to be doubled if not tripled, and even though I used real grated ginger, 2Tbsp, there just wasn't enough ginger flavor. Read More
(5)