This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.

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  • Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

Nutrition Facts

289 calories; protein 18.8g 38% DV; carbohydrates 3.6g 1% DV; fat 20.1g 31% DV; cholesterol 55.1mg 18% DV; sodium 490.8mg 20% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2008
Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then added the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating. Read More
(49)

Most helpful critical review

Rating: 2 stars
08/11/2006
This didn't have a lot of flavour. Kind of salty with a slight ginger taste but that's it. Read More
(1)
42 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/30/2008
Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then added the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating. Read More
(49)
Rating: 5 stars
08/12/2007
Excellent dish, very easy and tasty. For this recipe, I sliced up 4 pork chops and doubled the marinade with great results. I added some extra ginger (big fan) and also saved some marinade to reduce and add as a sauce at the end. My Japanese mother-in-law has taught me a great trick for cooking meat like this. It's best to cook in small batches that don't overlap in the (non-stick) pan. After each batch, drain off excess oil and wipe clean with a paper towel. This keeps the meat and marinade from getting to burned. This works well for any meat that is cut into small pieces and saucy from a marinade. Hubby says it was just like mom's cooking!!! Read More
(32)
Rating: 4 stars
07/25/2005
This is almost like the ginger pork in restaurants here in Japan but the ginger flavor is not strong enough. Next time I'll either add more ginger or marinade for longer. I only used 2 tbsp of oil but it still splattered everywhere. I think I will just spray the pan with some oil the next time and cook the pork in its marinade (the sauce tastes so good on rice). Read More
(26)
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Rating: 5 stars
10/25/2011
Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website. Read More
(9)
Rating: 4 stars
03/26/2010
be careful with the oil just use a little the meat will come out greasy. Read More
(9)
Rating: 4 stars
10/27/2008
Definitely was better with a longer marinade. Really good, I just tend to rank 5 stars for the things that I taste in my dreams and wake up wanting to prepare more. Read More
(9)
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Rating: 4 stars
10/31/2007
This is a great recipe! I put it on top of thinly sliced cabbage and serve with rice. Tastes just like it is from Japan. Read More
(8)
Rating: 5 stars
06/16/2008
I loved this! The flavors were delicate and it went well with rice. You definitely have to be careful what else you serve so you don't overpower the flavor of this dish. Read More
(8)
Rating: 5 stars
01/21/2008
Hubby and I both loved this recipes. I did however use probably 2x of the ginger it called for. Be sure to use real fresh ginger root. I grated mine. It goes very well with steamed rice steamed/boiled cabbage or lettuce.:) Thank you so much. I love the sauce as well. Also A word of advice if you are using cut up pork tenderloin. It will work and very well but make sure the strips aren't too thick. With strips the marinade needs to be stronger so the flavor would soak through. If you don't have too much time to marinade it be sure to beat it in a bag (tenderize) before hand. I know some of us are trying to use the less fatty cuts this tip and recipe is definitely good for those. Read More
(7)
Rating: 2 stars
08/11/2006
This didn't have a lot of flavour. Kind of salty with a slight ginger taste but that's it. Read More
(1)