Ginger Pork Recipe

Prepare pork and marinade

Place thinly sliced pork shoulder in a mixing bowl. Add grated ginger, minced garlic, soy sauce, mirin, sake, brown sugar, sesame oil, cornstarch, kosher salt, and black pepper. Mix thoroughly so each slice is coated. Let marinate at room temperature for 15 minutes or refrigerate for up to 1 hour for deeper flavor.

Rest and bring to room temperature

If refrigerated, remove pork 15 minutes before cooking to come to room temperature. This ensures even cooking and better browning.

Cook onion

Heat a large skillet or frying pan over medium-high heat. Add vegetable oil and swirl to coat. Add the thinly sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 4–6 minutes. Push onions to the side of the pan.

Sear pork

Increase heat to high. Add the marinated pork in a single layer (work in batches if necessary to avoid overcrowding). Spread slices out so they contact the pan. Let pork sear without stirring for 30–45 seconds to develop color, then stir or toss to cook through. Total cooking time for thin slices should be 3–5 minutes per batch until no pink remains and edges are golden.

Combine with onions

Return cooked pork to the pan if you worked in batches, and mix with the softened onions. Spoon any accumulated marinade or pan juices over the meat and simmer for 1–2 minutes to reduce slightly and glaze the pork. Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed.

Finish

Turn off the heat. Stir in sliced scallions (reserve a few for garnish) and drizzle a tiny extra drop of sesame oil if desired for aroma. Sprinkle toasted sesame seeds over the pork.

Serve

Divide steamed rice among 4 bowls. Top rice with generous portions of ginger pork and onions. Garnish with remaining scallions and pickled ginger on the side if using. Serve immediately.