Ginger pork perfected

I have been trying to master the art of perfect ginger pork and I think it has finally arrived.

Fry some thin (5mm) slices of pork in a fry pan for a minute.  Shake together about half a cup of sake, with a fine grated knob of ginger and pour over the pork.  When that has all but disappeared in the heat, drop in about a quarter of a cup of mirin and then a dash of soy.  I’m sure I can still improve on this last effort so I will keep trying.  Maybe I should fine tune the timing?  I look forward to eating the results of my experiments.