Slightly different than the Ginger Beef recipe, most notably tossing the pork in flour instead of the corn starch & egg wash. We use flour to help seal in the moisture because pork is fairly lean, and easy to overcook and make tough.
Ginger Pork
Ingredients
Pork
- 1 lb Pork, cut into 1/3"-1/2" strips, or 1" cubes ( see #1 below )
- 1/2 cup flour
- 1.5 tbsp Peanut oil, sesame oil, or any other high-smoke point oil that's got a flavour that pairs with ginger. Vegetable oil also works.
The Sauce
- 2 tbsp Peanut oil, sesame oil, or any other high-smoke point oil that's got a flavour that pairs with ginger. Vegetable oil also works.
- 1 medium carrot, Julienned
- 3 tbsp Thinly-sliced green onion
- 1/2 cup Chicken broth or stock
- 1/2 cup Water
- 1 tbsp Hoisin sauce ( see #2 below )
- 2 tbsp Soy sauce
- 3 cloves minced garlic, about 1.5 - 2 tbsp ( see #3 below )
- 1 tbsp minced ginger ( see #4 below )
Instructions
Pork
- Place the pork and flour in a resealable plastic bag, seal it up, and shake until the pork is fully coated.
- Heat oil in a large skillet or wok.
- Brown the pork, stir every 20-30 seconds to prevent sticking, about 5 minutes. Make sure all the sides are browned.
- Remove the pork with a slotted spook, and let it rest on paper towels.
- Discard the oil.
The Sauce
- Heal the oil in a large skillet or wok.
- Add the carrots and stir frequently.
- After 1 minute, add the onions and keep stirring.
- Once the carrots have caramelized a little, add the remaining ingredients, and bring to a boil, stirring frequently.
- Add the pork and bring to a boil.
- Reduce heat, cover, let simmer until the pork is tender, about 15 minutes.
- Check every 3-4 minutes to make sure the sauce is not thickening too much. If it is, add 2 tbsp of water.
Notes
- Pork loin is great for this, or any other boneless cut that's been trimmed of all connective tissue.
- You can replace the hoisin sauce with 2 tsp sugar + 1/2 tsp soy sauce + 1 tbsp sherry or rice wine or rice wine vinegar
- 1/2 tsp garlic powder or 1.5 tsp of jarred minced garlic.
Normally 1 clove = 1/8 tsp powder or 1/2 tsp jarred minced. - 1 tbsp freshly minced/grated ginger = 1/4 tsp ground
And the classic rice, which should be made at the exact same time. I’m boiling the rice right when I start cooking the pork, and everything should be ready at the same time. This dish is ready in about 30 minutes, start-to-table.
I’ll also demonstrate the finger method for measuring the water.
Rice
Ingredients
- 1 cup rice, medium or long-grain
- 2 cups water
- 1/4 tsp salt
Instructions
- Rinse the rice in large bowl of water, and pick out anything that shouldn't be in there.
- Strain the rice.
- Put the water, rice, and salt in a pot.
- Turn the heat to high, and bring to a boil.
- Cover, lower the heat, and simmer 18-20 minutes. Add 3-5 minutes for brown rice. Try to not lift the lid, instead give the pot a shake to feel if the contents are sliding around - that means there's still liquid in there and it's not sticking/burning.
- Remove from heat, and let rest for 10 minutes.
- Fluff with a fork, then serve.