Yesterday I set my hand to recreating a Japanese recipe for ginger pork that our friend Chilli cooked for us last year.  This is my version, which I’m still developing:

Thin sliced pork roast (deboned, fat removed) – roast and eat separately what was trimmed out.

Marinate in:
a bunch of freshly grated ginger (2 T?)
perhaps 4 heaping tablespoons soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame oil (I like Kadoya brand).

Cook the pork in small batches in a little olive oil.  Add water between batches to deglaze pan and prevent burning.  Don’t overcook.  It’s a flavor explosion!

Some of my guests were having it as a romaine lettuce wrap.