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Ginger and Scallions Pork

   

Ginger & Scallions Pork

Check Out: My Mum’s Home-style Chinese Recipes

Note: First posted in Mar 2010, now updated with new photos and improved recipe.

This stir-fry pork in ginger and scallions is one of my favourite childhood home-cooked recipe by my mum. This dish was where I got my training and headstart in eating chilli padi, for my mum would add an insane number of chilli padi into it and it was so choking hot for a child (I think most adults couldn’t handle it either), yet so satisfying. So I owe this dish & my mum for introducing me to the wonderful world of spicy foods.

Ginger & Scallions Pork

According to my mum, this dish is so simple that she could “cook it with her eyes closed” (show off, mummy hehe). But true to her words, this recipe requires very basic seasonings and is really straight forward. If you are looking for a yummy, fast and easy stir fry, this recipe is for you. A secret to this dish is to get the tenderloin cut for the pork. The tenderloin is more premium (it is usually at least double the price of normal cut) and recognisable by its longish cut (because it is located at the spine area). No matter how you cook it, the pork remains tender. My mum told me that women on confinement cook a version of this dish (with more ginger, more sesame oil and some hard liquor) with the tenderloin not because the cut is more nourishing, but because they want to pamper themselves as they are recuperating from childbirth. Luckily, nowadays we don’t have to wait until confinement or any special occasions to enjoy a better cut of meat for the family.

                                           

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65 Responses to “Ginger and Scallions Pork”

  1. Reeni — March 12, 2010 @ 11:31 pm

    Mom’s recipes are the best! This looks just delicious – and I love it very spicy!

    Reply

  2. dave — March 12, 2010 @ 11:50 pm

    Ahhhh, looks so good!

    Have you used other cuts of pork than tenderloin with this?

    Reply

    • wiffy replied: — March 16th, 2010 @ 9:08 pm

      I tried with normal lean pork cut too. Edible but not as tender :)

      Reply

  3. mycookinghut — March 13, 2010 @ 2:46 am

    流口水啦!看起来好好吃阿!

    Reply

    • wiffy replied: — March 16th, 2010 @ 9:09 pm

      谢谢! hehe

      Reply

  4. HoppingHammy — March 13, 2010 @ 3:58 am

    This looks delicious! You’re making me crave spicy stir-fry now. :? :XO: Love the rustic coloring of this photo set.

    Reply

    • wiffy replied: — March 16th, 2010 @ 9:09 pm

      Thanks! That’s actually my dining table ;) the usual photo set up doesn’t work because of awful direct sun that day hehe

      Reply

  5. Samantha — March 13, 2010 @ 11:27 am

    Hi Noobcook!!

    Love this! Quick question – do u use old or young ginger? I never know which to use for what…Can u help advise? thanks!!!

    Reply

    • wiffy replied: — March 13th, 2010 @ 11:04 pm

      young ginger is milder while old ginger is spicier. I think it’s up to you which one you prefer to use. I personally prefer old ginger because it stores longer in the fridge and because of the spicier taste :)

      Reply

  6. Little Inbox — March 13, 2010 @ 3:57 pm

    I can eat a lot of rice with this dish alone cuz I love spicy food, with sesame oil and ginger.

    Reply

  7. Pei-Lin — March 13, 2010 @ 5:40 pm

    This is one of my faves, too! But, I always cook this with chicken meat … Never tried with pork though …

    Reply

    • wiffy replied: — March 16th, 2010 @ 9:10 pm

      reverse here, I never tried with chicken before. I should try …

      Reply

  8. Bob — March 13, 2010 @ 10:09 pm

    Well, I’m never going to be on confinement, but I’m still going to make this. Heh. It looks wicked good!

    Reply

    • wiffy replied: — March 16th, 2010 @ 9:10 pm

      lol … thank god we don’t have to be on confinement to eat this :P

      Reply

  9. Ching — March 14, 2010 @ 12:12 am

    Delicious! It’s my favorite childhood dish too.

    Reply

  10. tasteofbeirut — March 14, 2010 @ 7:01 am

    That looks so tempting! Wonderful dish and superb photography.

    Reply

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