the little bowl

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Mum’s Ginger Pork November 27, 2011

Filed under: Home Cooking,Local Bowl,Recipes — thelittlebowl @ 6:52 am

Somehow, Chinese cooking escapes me. My thin black wok just isn’t obedient – things get burnt easily or my food just doesn’t have that “wok hei” or fragrance/chariness from wok-frying.

Not one to be deterred though, I asked my mum to come to my rescue when dishing up Ginger Pork, for a friend’s baby shower potluck. It was that morning that I found myself gushing with a new found respect for my mum. She whipped out the knife and started to julienne the ginger at lightning speed. My brain couldn’t help but chime, “Yan can cook & so can Mum!” ūüėõ

It’s hard to find great Chinese recipes online so let me share one with you. This has been a favourite among my ex-colleagues, even my American and Korean ones!

Disclaimer: Like many seasoned cooks, my mum whips up dishes by estimating the amount of each ingredient needed (or as Singaporeans affectionately term it, “Agaration”) I too, had to resort to agaration to put this recipe together.

Mum’s Ginger Pork

800g                  Sliced Lean Pork

1                     Ginger, peeled and julienned

2                     Shallots, sliced

2                     Chilli padi, sliced

5                     Spring Onions, cut into 3cm pieces

2 Big Pinches     Corn Starch

1 tbsp                Corn Starch Water

1 ‚Äď 2 tbsp¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† Sesame Oil

1 tbsp                Light Soy Sauce

1 Р2 tbsps          Dark Soy Sauce

2 cups¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†Water (add slowly if you’re afraid; it should cover the 3/4 of the pork)

To taste               Sugar

To taste               Salt


  1. Marinate pork with sesame oil, light soy sauce, corn starch
  2. On high heat, stir fry ginger and shallots continuously until they brown
  3. Add pork and stir fry continuously
  4. Add water and let simmer on medium heat
  5. Add dark sauce for colour, chilli, spring onions, sugar and salt
  6. Add a little corn starch water to thicken sauce
  7. Serve up hot, with steamed rice

Feeds 3 very hungry people or 4 normal folks

And off it went to the potluck! Check out the food I had to eat that day. ūüėÄ

Final Product: Ginger Pork

I took nicer photos of the Ginger Pork with my DSLR. Look out for these photos soon (if I remember)! ūüėõ