A quick and easy Japanese pork stir-fry.
be made with thinly sliced meat. It just happens to be superior when made with tougher cuts of pork, like shoulder and belly, both of which have a nice mix of fat, muscle, and tough connective tissue that can give shoulder and belly the illusion of juiciness and tenderness even when thoroughly cooked.
I've made pork ginger at least a couple of times a month for my entire cooking life, even when thinly sliced shoulder or belly are unavailable. At those times, I've used leaner pork tenderloin or loin, cut into slivers.
Some recipes for pork ginger call for marinating the meat, cooking it, and then constructing a sauce after the fact; I think this is a wonderful idea, but part of the reason I like making pork ginger the way my mother made it is it's a quick two-step process, even if the alternative is an almost equally quick three-step process. My preference is more a demonstration of culinary inertia than anything else. When it comes to pork ginger, I am a stone, at rest.
Even in the world of thinly sliced meats, there are differences. Cuts intended for yakiniku are usually around 1/8-inch thick, whereas shabu shabu cuts are even thiner at about 1mm; sukiyaki often falls somewhere in the middle. In my tests, the more thinly sliced meats , produced more scraggly bits of cooked meat than thicker slices of the same meats.
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