Braised Ginger Pork

"A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes."
photo by breezermom photo by breezermom
photo by breezermom
photo by JustJanS photo by JustJanS
photo by lazyme photo by lazyme
Ready In:




  • Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.
  • Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.
  • Pour off excess oil from pan.
  • Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.
  • Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.
  • Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.

Questions & Replies

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  1. I enjoyed the taste of this, but it was soooo salty! I made as posted to be true to the recipe, but next time I'll add some diced jalapenos for spice and use reduced-sodium soy sauce. I also think I'll add some broccoli or snow peas to help absorb some of the sauce. I thought the ginger amount was perfect....wouldn't change that at all. I'll definitely try this one again, just try to reduce the salt content. Thanks for sharing!
  2. This was good but we all agreed that it was a 'bit' too gingery. I will make it again but with less ginger and like one of the other reviewers, I will double the sauce and add some water chestnuts and other vegetables. Made for Zaar Stars.
  3. I loved this dish! I halved the recipe and used boneless pork chops cut into bite size pieces, instead of the loin. This is now a must do often recipe at my house!
  4. Made it to my best of 2009 cookbook. Fabulous entree. I used fresh ginger and siracha sauce (instead of pepper flakes) and glad I did. Served with Near East brand rice, Sesame and Ginger flavor and seemed like it was created to go with this recipe. Fabulous!! Salty, but salty doesn't bother me, if it does should use reduced sodium broth and soy sauce.
  5. This is very good. I had cut the recipe in half as that there only 2 of us and I used fresh grated ginger, otherwise I had followed the recipe. There wasn't any leftovers, the sauce was very nice on the rice as well. It wasn't too salty for us, but we do like things on the salty side so those that don't things as salty probably should use low sodium broth instead. Will make again in future.


  1. Loved it! This was so simple and so good. I did use minced ginger root instead of the the ground (love my ginger, lol), but followed the rest of the recipe as directed. Thanks mikekey for yet another great recipe. Made for Aussie Swap #14.


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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