Pork fillets with ginger


This is a mainland China recipe and though similar to the Thai Gai Pad Khing uses more ingredients and some different flavors with the use of rice wine, honey and sauces. Sherry can be used in place of the rice wine if difficult to procure. Use the lean pork fillets or you can even substitute skinless chicken breast fillets.

Cooking Method

Cut the pork into thin strips and dry on paper.

Heat the oil in the wok and add the onions, stir-frying until transparent. Add ginger root and garlic and stir. Now add the pork strips, rice wine, sugar, honey, light soy sauce and dark soy sauce. Bring to the boil and cook until the liquid has been reduced 50 percent.

Transfer to a serving dish, garnish with the chopped scallion and serve with steamed rice.

IngredientsServes 4
Pork fillets500 gm
Sunflower oil2 tbspns
Large onion chopped fine1
Fresh ginger root, grated2 tbspns
Garlic, chopped1 clove
Chinese rice wine150 ml
Sugar2 tspns
Honey2 tbspns
Light soy sauce2 tbspns
Dark soy sauce1 tbspn
Scallion, chopped as garnish1