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.

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

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

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 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

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

Everyone in our family loves this ginger pork.Dusting the pork with flour helps the sauce coat the meat really well, and makes this dish delicious. Recipe by Juri- mama

My husband loves pan-fried ginger pork, so I tried some different ways to make it. I found this recipe to be the best one. This version gives you flavorful and rich pork without any extra grease.Some recipes recommend you to coat the meat with the sauce before you fry it, but I think it's better to cook the meat first and coat it with the sauce to enjoy the flavor of the meat. If you have a big family, you can work up through Step 4 beforehand and then coat the meat with the sauce from Step 5 just before you plan on serving the dish. Recipe by Cha-miru

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

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*

You can easily make this with thing readily available in the house. The flour wrapped around the meat holds in the flavors so it fits perfectly with rice.I also highly suggest putting the meat over rice and serving it as a donburi style dish.The thinly sliced meat can be thigh or shoulder meat. If you have some room in your wallet, sirloin meat is really good.When cooking, use a little bit of extra oil since the powder soaks in some of the oil.Simmer the sauce to your liking. I personally like putting the sauce on my rice, so leave a little bit extra. For 4 servings. Recipe by sachie mama