In Japan, you can buy about 3–4 millimeter or 1/8 inch thick slices of pork that are prepared especially for “pork ginger.” * Well-marbled meat like pork loin or shoulder is better for this dish.
Whiskey adds a wonderful aroma to pork, but you can use sake (Japanese rice wine) or wine instead. The simple ginger flavor makes pork yummier.
* You can find thinly sliced pork at an Asian grocery store.
300 g or 10-1/2 oz pork loin, sliced especially for pork ginger
4 tsp whiskey
1/2 Tbsp fresh ginger, grated
4 tsp soy sauce
1 Tbsp sesame oil
1. Make sauce: combine grated ginger, whiskey and soy sauce.
2. Heat a skillet, and add sesame oil. Arrange sliced pork, a little thicker than paper thin slices, in the skillet. Cook over medium heat. Turn over when browned, and cook until golden brown on both sides.
3. Pour the sauce into the skillet, and ignite the alcohol. Coat the pork with the sauce, reducing the alcohol content. Arrange on serving plates.