I've tired different pan-fried ginger pork recipes, but this is the best! (Plus, it's the most simple).It's easy to make a large quantity because all you need to do is to cook the meat and coat in the sauce！Plus, your pan stays relatively clean!When I don't have time, or if I want to eat something simple this is it!Just cook and coat in the ginger sauce (Presto!)Enjoy the cabbage on your plate by letting it soak up the juices from the meat!The cabbage is delicious, too! For 500g. Recipe by nahota mama

I wrote this popular recipe for pan-fried ginger pork in a simple way so that you can easily remember the ingredient ratios.-Garlic also goes well with this!-Be careful not to over-simmer the meat after adding the sauce. It'll get too salty and tough. Not all of the sauce should be cooked off -- there should be enough left to spoon over the meat once you've plated everything. Recipe by Umemikkii

This is the pan fried pork with ginger that my mom used to cook for me, and I thought I could eat more lettuce in this way than eating it separately.Lettuce is easy to cook through so add it right before you eat. You can put in a lot of lettuce because even if you used 2 small heads of lettuce you would get surprised at how they wilt and soften up. I always buy a lot of lettuce when it's cheap. Recipe by asaco*

This is the ginger pork I used to put in my darling daughter's lunchbox!She said the sauce soaked into the rice made it scrumptious.I'm so glad she enjoyed it!The onion and meat are thinly sliced, so they cook in a jiffy! For 1-2 servings. Recipe by Ha-tannookkasan.

Since we got married, this has been our favorite pan-fried ginger pork.My family uses salt-reduced soy sauce.If you use a regular one, reduce the amount.(Attention) The taste is more for adults, so add some honey or put in a little more mirin for kids. Recipe by Kakemama

I went through a lot of trial and error for this recipe, to make sure that it would taste the same every time.Cook over high heat from the beginning to the end. Keep cooking until the sauce evaporates almost completely. Recipe by Bakazoku

The flavor for pan-fried pork with ginger is different for each family. I wanted to post our unsweetened variation here as a record.-The bean sprouts will turn out crispy if you drain them well.-Enjoy the nice aroma of ginger with every bite you take. Fresh ginger has a better aroma, and it comes in handy if you wash and keep it stocked in the fridge. I recommend you set it aside for 2 to 3 minutes and bring it to room temperature before grating. For 4 servings - 366 kcal per serving. Recipe by Asamato

I had half an onion left over, so I tried adding it and it was delicious.Be sure to grate the onion against the grain. If you don't it'll become salty.Once you've added the flavoring give it a quick mix and turn off the heat. If you heat for too long the meat will become tough.Throw away any water that comes from grating the onion. Recipe by Madon

This is one of my family's favorite pork dishes.If you cover the pan during Step 1, the onion will release its moisture and prevent any burning. Caramelized onions are what you're aiming for. Recipe by Chibibou mama

I've cooked this many times since I got married. This recipe became my family's go-to dish after many revisions.It is a quick and filling dish, so I make it quite often.The most important tip is not to overcook the pork. That's it!!Add grated onion, garlic or sugar to the sauce if you like. Recipe by Rosemary*

I tried marinating the meat but I got back to this simple recipe that my mom made.I'm using my mom's recipe as it is because I like the teriyaki flavor and the toasty smell of the soy sauce with ginger.You can also slice the half of the onion against the grain and stir fry it before you cook the meat. The amount of the seasoning ingredients is the same. Recipe by Kichiri-monja

I thought up this recipe in an attempt to make a small amount of meat look like a lot. The onion is sweet and really delicious. This goes well with rice.I used about 2-3 cm of grated garlic from a tube.Slice the onion thinly so that it cooks fast.I used pork leg, but you can use coarsely chopped off cuts or pork loin. However, pork belly is high in fat (and calories), so I don't recommend it.You can just serve this on its own on a plate, but if you serve it with shredded lettuce or cabbage, it will look more substantial. For 2 servings. Recipe by Upiko