frying pork

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Ginger Pork

From the book Everyday Harumi by
Serves 4
Total Time 30 minutes


This classic recipe is very easy to make, but it is also easy to do badly. Take care of the details and the dish will be outstanding. With very thin slices of pork, such as are used here, it is essential that they are cooked quickly at a high temperature, otherwise the dish will become watery. It is also important not to soak the pork in the soy-sauce mixture for too long or the meat will become tough. I am sure this dish, with its wonderful combination of soy, mirin, ginger, and pork, will be popular with everyone who tries it.


13 oz. pork shoulder (see Note)
11½ oz. bok choy (about 1 large head of baby bok choy)
1 Tbsp. grated fresh ginger
cup soy sauce
¼ cup mirin
~ Sunflower or vegetable oil, for frying
~ Salt and pepper, to season


  1. Briefly freeze the pork, as this will make it easier to slice. Slice the pork as thinly as possible, then wrap the slices in plastic wrap. Tenderize by hitting the wrapped slices with a rolling pin. Remove the plastic wrap. Let the pork come to room temperature before cooking.
  2. Separate the white stems from the green leaves of the bok choy. Cut the stems lengthwise and the leaves in half.
  3. Blend the soy sauce and mirin together, add the grated ginger, and mix to combine.
  4. Put a little oil in a skillet over high heat. Stir in the bok choy stems, then the leaves, and stir-fry for 1 minute. Season with salt and pepper and arrange on the plates that will be used for the pork.
  5. Dip the pork slices into the soy-and-ginger mixture and quickly brown in the hot skillet. Serve with the bok choy.


Culinate editor’s notes: You can use pork loin in place of the pork shoulder, and thereby skip the tenderizing step.

This recipe is more like a meal for two or perhaps three hearty eaters than a main dish for four. Stretch it by doubling the amount of bok choy, and serve it over freshly steamed rice or stir-fried noodles.

This content is from the book Everyday Harumi by Harumi Karihara.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice