Stir-fried Ginger Pork: one of the most popular Japanese Cuisine


This is not only one of the most popular dishes when I was working in restaurants in Hong Kong, but also is the winning food that everyone likes in Japan. It is the perfect meal which goes well with steamed rice and suitable for your lunch box as well. 

It’s a quick stir-frying food after the preparation. I normally marinade the pork with the ginger sauce for several hours or overnight. 

We normally use Mirin for this dish in Japan. Mirin is a Japanese seasoning ingredient. Authentic Mirin contains alcohol, although there are lots of fake products called “Mirin-fu” (which means “Mirin-ish”) which are more or less non-alcoholic.

You can buy Mirin in an Asian shop, but I think it is not so cheap. So, most of the time I use maple syrup (+ white wine) instead of Mirin. My ginger pork doesn't need Mirin either. 


Ingredients for Ginger Pork (for 2 people):


  • Pork: 250 to 300 g
  • Onions: 1 medium size
  • Ginger: 1 piece
  • Garlic: 1 clove
  • Soy Sauce: 2-3 tablespoons
  • Maple Syrup: 2 tablespoons 
  • White Wine: 1 tablespoon (Optional)
  • Oil

Preparation for Stir-fried Ginger Pork:

1. Slice the pork into 2 mm thickness


2. Slice the onion


3. Ground the ginger and garlic

4. Marinade the pork and onion with soy sauce, maple syrup, white wine and mashed ginger, garlic


5. Store it in the fridge until you cook



How to Make Stir-fried Ginger Pork:

  1. Heat 1.5 tablespoons of oil in a wok
  2. Add the marinated pork and onion with all the marinade 
  3. Cook them on a medium heat until the pork is cooked and gets coloured
  4. After the pork gets the crispiness that you like, take it off the heat and serve it.


It’s better to have a sharp knife to thinly slice the pork. If you find it difficult, it will be easier to slice if you half freeze the pork before preparing it.


If you use Mirin

If you have Mirin, you can marinade the pork with;

  • 2 tablespoons of Mirin
  • ½ tablespoons of sugar
  • 2-3 tablespoons of soy sauce
  • 1 tablespoons of white wine
  • plus ginger and garlic.



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