Garlic Ginger Pork Strips

    55 minutes

    Lovely Chinese-style roast pork, marinated in soy sauce, sugar, garlic, ginger, sesame seeds and oil. You serve the marinade as a dipping sauce.

    85 people made this

    Serves: 6 

    • 1/2 cup soy sauce
    • 2 tablespoons white sugar
    • 2 tablespoons grated onion
    • 2 cloves garlic, crushed
    • 2 teaspoons ground ginger
    • 1/4 cup sesame seeds
    • 2 tablespoons vegetable oil
    • 500g pork tenderloin

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds and oil. Add pork and turn to coat. Cover and refrigerate for 3 hours, turning and basting often.
    2. Preheat oven to 190 degrees C.
    3. Remove pork from marinade, reserving marinade and transfer to a lightly greased 23cmx30cm baking dish. Bake in preheated oven for 45 minutes. Cut into 6mm thick slices.
    4. While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

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    Reviews in English (60)


    Easy to make, whole family liked this. Suggest cooking time be reduced based on size of blackstrap, I had two thinner pieces rather than one large one.  -  28 Aug 2014


    I give this 5 stars for inspiration. The dinner I made from this won rave reviews. I made the marinade as per the instructions, except used sesame oil instead of vegetable oil and green onions instead of regular. Sliced the pork to 1/2" thick slices and laid out, slightly overlapping in square baking dish. Marinated it overnight, then drained off marinade into saucepan. Baked as per instructions. In the meantime, made brown rice and added a bag of frozen stir-fry veggies the last 5 minutes of cooking. Spread rice/veggies on plate and laid slices of pork over top. Served with boiled marinade in small condiment dishes on the side. Superb!  -  06 Dec 2003  (Review from Allrecipes USA and Canada)


    This was so good my husband and son ate it before I could get the other food out on the table. I used this as a main dish. The flavor was good and so tender! Next time I will use the low salt soy sauce to reduce the saltiness  -  29 Apr 2000  (Review from Allrecipes USA and Canada)