Ginger Pork

Method6 steps

1. 1

   Step 1: Place the one pound of chosen boneless pork chops or pork loin in the freezer for 10 minutes to firm it for slicing. Meanwhile peel and julienne the two 3-inch ginger knobs (2) and peel and mince all the actual cloves from the one garlic head. After firming, slice the pork very thinly and keep it cold until it goes into the pan. Have the two measured sauces ready because the pork cooks quickly.

   Firm pork in the freezer · 10 minUses 1 lb boneless pork chops or pork loin · 2 ginger knobs, each 3 inches long, julienned · 1 head garlic, peeled and minced

2. 2

   Step 2: Heat enough frying oil to coat a large pan over medium-high heat. Add the prepared minced garlic and julienned ginger. Sauté for 3–4 minutes until fragrant and lightly golden, adjusting the heat to avoid burning.

   Sauté garlic and ginger · 4 minUses Oil, as needed to fry the garlic and ginger · Minced garlic from one actual head · Julienned ginger from the two actual knobs

3. 3

   Step 3: Add the prepared very thinly sliced pork to the fragrant ginger and garlic. Immediately add the 2 tsp soy sauce and 2 tsp fish sauce, then toss to distribute the seasonings.

   Uses Fried ginger and garlic aromatics · Very thinly sliced firmed raw pork · 2 tsp soy sauce · 2 tsp fish sauce

4. 4

   Step 4: Stir-fry the thin pork and prepared aromatics for about 1–2 minutes, until the pork is cooked through. Check that representative pork pieces reach 145°F (63°C); continue cooking if needed rather than relying on the short time alone.

   Stir-fry thin pork · 2 minUses Thin raw pork with aromatics and sauces

5. 5

   Step 5: Turn off the heat and let the fully cooked pork stand for at least 3 minutes before serving.

   Rest cooked pork · 3 minUses Cooked ginger pork

6. 6

   Step 6: Spoon the rested ginger pork onto a serving dish and serve hot with cooked rice if desired. Refrigerate actual leftovers promptly in a covered container and use within 2–3 days. Microwave the selected leftover portion in 30-second increments, stirring as needed, until hot throughout at 165°F (74°C).

   Uses Rested cooked ginger pork · Cooked rice, as desired for serving