For a potluck brunch, these coffee cakes with cinnamon streusel are ideal.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon grated fresh ginger root
- 1 pound thinly sliced pork loin
- 3 tablespoons vegetable oil
Instructions
- Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined. Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
- Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).
- Do not sauté the pork on low or medium heat, as the juices will not cook fast enough to get a crispy texture.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 491 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
It was good I added more ginger the 2nd time, and simmered some sake, soy sauce and ginger to pour overtop. Mmmm thanks.
Needs garlic and green onions. And a bit of sugar or honey.
Based on reviews, I gave this recipe a try, added extra ginger, marinated overnight, grilled instead of fried… and it was OK, a bit bland.
Delicious! Savory and flavorful and juicy.
Turned out amazing, I didn’t use oil (trying to cut a few calories) but still turned out great. I’m sure it would be better with the little extra crisp of the frying.
Definitely a fantastic, easy dinner! I doubled the marinade. After the pork was browned, I splashed in some water with the marinade, dumped it in the hot pan and reduced it down to a syrup like consistency.
Very flavourful!
Very simple and easy to make plus Healthy and Delicious. I would highly recommend to anyone interested to give it a try!
Just like some Chinese stir fry my dad makes, except this is a lot more tender. I do like this a lot though.
LOVED this! I used a pork tenderloin, doubled the marinade and cooked in about three batches so as not to reduce the temperature too much when cooking. It took about 2 minutes to cook each batch as the skillet is so hot. I served this over white rice and with a red cabbage salad. Will make again!
Have made it twice now. Easy to make. Quick. And delicious. Served with rice cooked with Asian-style vegetables and a regular fresh green salad on side.
Made it in a wok with snap peas, water chestnuts, bamboo chutes, broccoli and rice. Delicious.
This was great! Hubby and myself both loved it! Will definitely be making again.
Excellent recipe. I substituted boneless chicken thighs because my family is not fond of pork, & it was extremely good. The only problem was not making enough so next time I make it, I have to double the recipe.
4.4.18 I had a pretty good-sized boneless pork chop that had been the freezer for a while, and that’s what I used for this recipe for two servings. I made some mistakes in mixing up the marinade (too long to explain), the pork slices, were in the fridge marinating for about five hours, and this turned out pretty well. Too late to take a picture, but next time I make this, I’ll shoot a photo and post. Nice recipe, think I’ll add some sauteed onion and bell pepper the next time.
I doubled the recipe and marinated it for 2 hours… was absolutely delicious! Definitely will be making this again!
Delicious! I used Kurubota pork, sliced very thinly for Korean spicy pork bulgogi. Added more ginger, sliced some onions and added in the pan fry, and served with brown rice and steamed vegetables. I also threw some chopped green onions on top and bought some grated ginger from the asian market nearby. So quick to throw together on a weekday night. Will try with chicken, but I’m sure I’ll be making this recipe over and over!
My family and I really liked this recipe! Changes made: tripled the fresh grated ginger, added 1 large clove of garlic, chopped; doubled the liquid marinade ingredients, and added 1 Tblsp. agave nectar. Then I took about 2/3 of the marinade and sealed it up with the pork in a bag for 2 hours. Added 2/3 c. of chicken broth (low sodium), 1 Tblsp. good sesame oil, and 2 tsp. cornstarch to the REMAINING marinade. I only sprayed the saute pan, didn’t use the oil in the recipe. After the meat was cooked, I threw in the reserved marinade. Cooked up saucy and so good! I would add a touch more sweetener next time. Excellent and no leftovers!
I didn’t have mirin, so I substituted using sake and a pinch of sugar. It was good, but because it doesn’t produce much sauce, we found it a bit dry, even using all of the marinade.
Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website.
Delicious, easy to cook, and fast cooking. Served with pork fried rice and salad with ginger dressing. Thanks for the great recipe!