Grate the ginger, mix soy sauce, sake and mirin together.
Heat some oil in a frying pan, sear the pork on the right side first. When the colour changes, turn over to cook the other side through. Place on a plate and put aside.
Take care not to overcook. Slightly underdone is fine. Do the same for the rest of the pork in several stages.
Wipe off the excess oil with a paper towel, and return all of the pork in the frying pan. Add the Step 1 seasoning ingredients, combine well over a medium heat.
I changed the photo on the top. I got the idea from "Shinobaatan" to serve the ginger fried pork on a big pile of shredded cabbage.
Story Behind this Recipe
This is a good method for preparing ginger fried pork in a large quantity. By combining the sliced pork together with the sauce at the very end, you can serve the whole family while the dish is still hot. Serve plenty of cabbage on the side.
Cook over medium heat. Using sugar will make the pork softer, but I prefer to use mirin as a sweetener.