Braised Ginger Pork
photo by breezermom
- Ready In:
- 2 lbs pork loin, cut into 1-inch cubes
- 4 -6 tablespoons all-purpose flour
- 3 tablespoons sesame oil
- 1⁄3 cup chicken broth (or water)
- 1⁄3 cup soy sauce
- 2 tablespoons sherry wine (shoshang rice cooking wine)
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 dash pepper
- dried red pepper flakes, to taste (optional)
- 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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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!
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.
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.
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