• Miwa

Japanese Ginger Pork


This is definitely a my family favorite!!

It's one of my recommendation which you want to cook in a real busy life because it's savory, rich, filling, and quick!

You don't need to use pork. Feel free to swap to tofu or chicken.

It will be equally tasty as it is.

Enjoy with bowl of rice!

Please tag me if you ever make it!


Leave the comment on my Instagram and youtube for any feedback or questions♡


<Yield> 2 servings

<Prep time>7mins

<Cook time> 6 mins


250g of thinly sliced pork shoulder loin

1/2 onion

all purpose flour


2 tbsp of rice wine

2 tbsp of mirin

3 tbsp of soy sauce

2 tbsp of grated ginger

¼ of grated onion

¼ of grated apple

1 tsp of oyster sauce

<Optional toppings>

any leafy greens aside

cherry tomato


1:Mix all the seasoning (rice wine, mirin,soy sauce, grated ginger, grated onion, grated apple, oyster sauce) for sauce.

2:Slice the onion. Heat the vegetable oil with medium heat. Once it becomes transparent, transfer to the plate. Set it aside.

3:Coat the pork loin with some all purpose flours. This will keep the mixture of meat and let it stay tender. Place the pork loins on the same skillet and cook it with high medium heat for 1.5mins. No need to add oil.

4: Once the pork is half way cooked through, add Sauce( mixed in process1) and let them cook with medium heat by flipping over a couple times. Make sure the pork is nicely coated with sauce.

5: Put the onion back onto the skillet and stir it for another 30secounds. Ready to be enjoyed!



-you can cook with chicken. Make sure that it’s fully cooked through since the chicken is thicker than thinly sliced pork loin.

-If you are plant based, swap firm tofu for the substitution of pork. Hoisin sauce for the substitution of oyster sauce.


-with this recipe, we are using thinly sliced pork shoulder loin.

-you can also add mushroom to boost more vegetables.

<Storage time>

Store it in a air-tight container in the fridge for 3 days