Place pork pieces flat on a tray and tip marinade over (don't turn the pork, as the ginger needs to stay on top side only). Cover and leave at room temperature for 30 minutes.
Heat heavy-based fry-pan or solid barbecue plate to medium high and coat with a smear of cooking oil. Lift pork from marinating juices. Place on hotplate ginger-side up. Cook 5 - 7 minutes or until well browned.
Tip a spoonful of juice onto each pork piece and turn to cook the second side for 5 minutes.
If using a fry-pan, add remaining marinate and simmer for a further few minutes until the liquid is shiny and sticky.
Serve simply with crusty bread and garden salad, or steamed rice and vegetables.
If you are a fan of eggplant... Add 2cm thick slices to the pan after removing pork; pour on 1/2 cup (120ml) orange juice, and cover immediately with lid to steam for 5 minutes or until eggplant is cooked through. Do the same on the barbecue and cover with an upturned baking tray.