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Teriyaki pork recipe

Teriyaki pork recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

A Japanese pork teriyaki like no other. Once you've got the ingredients in your cupboard, you'll be making this often. It's fast and flavourful and completely authentic. Serve over sticky rice.


Quebec, Canada

6 people made this

IngredientsServes: 4

  • 2 teaspoons fresh ginger juice
  • 4 teaspoons cooking sake (ryorishu)
  • 2 tablespoons Japanese soy sauce (tamari)
  • 300g pork fillet, sliced
  • 1 (150g) bag enoki mushroom, cleaned
  • 2 tablespoons groundnut oil, divided
  • 1/2 tablespoon finely chopped garlic
  • 1 medium onion, sliced
  • salt, to taste
  • 1 sheet nori (sushi seaweed sheet), thinly sliced
  • Sauce
  • 2 tablespoons cooking sake (ryorishu)
  • 1 tablespoon caster sugar
  • 4 teaspoons Japanese soy sauce (tamari)
  • 1 tablespoon mirin (sweetened rice wine)
  • 1 tablespoon finely chopped ginger

MethodPrep:15min ›Cook:10min ›Extra time:15min marinating › Ready in:40min

  1. Make the marinade by mixing together the ginger juice, sake and soy sauce. Mix in the pork and marinate for 15 minutes.
  2. Cut off the enoki mushroom root, set it aside.
  3. Make the sauce by combining cooking sake, sugar, tamari, mirin and ginger in a bowl.
  4. Heat a large frying pan with 1 tablespoon of the oil over high heat. Stir-fry the 1/2 tablespoon garlic until fragrant, 1 minute. Stir-fry the marinated pork until done, about 3 to 4 minutes. Set aside.
  5. In the same frying pan, heat remaining 1 tablespoon oil over high heat. Stir-fry the onion with some salt until fragrant and soft, about 2 to 3 minutes. Add the pork back into the pan and mix well. Add the sauce and enoki mushrooms, stir well to combine. Scatter over nori sheets and serve.

Ingredients

Nori, cooking sake, tamari and mirin can be purchased in speciality shops and some large supermarkets.

Tip

If you don't have a juicer to make the fresh ginger juice, simply process a 3cm piece of root ginger with the other marinade ingredients till smooth.

See it on my blog

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Recipes Using Teriyaki Sauce

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We are starting something new, the Featured Ingredient Series. We will compile a list of the best Weight Watchers Recipes using the featured ingredient of the week. We’re starting with Teriyaki Sauce.

We’re starting with Teriyaki Sauce.

You can use your favorite Teriyaki Sauce for these recipes, or if you don’t have a favorite, these are the ones we use:

Weight Watchers Grilled Teriyaki Chicken

Weight Watchers Grilled Teriyaki Chicken Recipe with garlic, sesame oil, lemon juice, and teriyaki sauce. A healthy, low calorie meal with 240 calories, 3 WW Freestyle Points and 6 Smart Points – MyWW Points: 3 Blue Plan and 6 Green Plan.

Weight Watchers Spicy Pork Skewers

Weight Watchers Spicy Pork Skewers Recipe. Quick and easy grilled pork with a spicy sauce of Teriyaki sauce, red wine vinegar, red pepper flakes, brown sugar, and vegetable oil. This tasty dinner is perfect for a weekend meal, game day, or when guests come to visit. Add your favorite vegetables and make kabobs, or serve them on the side. Ready in 27 minutes! MyWW Points: 3 Green Plan, 3 Smart Points.

Weight Watchers Garlic Teriyaki Edamame

Weight Watchers Quick and Easy Garlic Teriyaki Edamame Recipe with garlic, edamame in the pod, teriyaki sauce, brown sugar, rice vinegar, sesame oil, and sesame seeds. A low calorie side dish with 261 calories and 8 Smart Points

Weight Watchers Easy Grilled Chicken

Weight Watchers Easy Grilled Chicken Recipe. A delicious and easy dinner that’s perfect for a summer night. It’s quick and easy with a 5 minute prep time, and a 20 minute cook time. Just make the marinade the night before and refrigerate over night. Great for your next cookout! Low carb. Don’t have an outdoor grill? We have an indoor grill linked below! MyWW Points: 4 Blue Plan and 7 Green Plan, 4 WW Freestyle Points and 7 Smart Points.

Weight Watchers Sauteed Mushrooms

Weight Watchers Amazing Sauteed Mushrooms Recipe with olive oil, butter, garlic, red wine, teriyaki sauce, and pepper. A quick and easy side dish with 7 WW Freestyle Points and 8 Smart Points.

Not interested in Healthy Recipes? Check out our sister site, Nesting Lane Indulge


How to make Teriyaki Pork Tenderloin:

First you’ll make a simple marinade. The marinade consists of soy sauce, brown sugar, dry sherry, rice vinegar, garlic, ginger and red pepper flakes. Exact amounts are included in the recipe at the end of this post. All of the marinade ingredients are placed into a large zip baggie, and the pork tenderloin is added to the zip baggie to marinate. You’ll let it marinate for at least 30 minutes and up to 4 hours.

Then the pork is put onto a roasting pan, and it’s ready for the oven. Pork tenderloin is the cut of pork that I stick with the most since I’ve destroyed every pork chop I’ve ever made. If you use a remote thermometer (the kind where a little wand gets stuck inside the meat and the temperature recording device sits outside your oven- like this one), pork tenderloin comes out perfect every time.

You’ll take the pork out of the oven when it has reached 145 degrees. That’s the safe temperature to eat pork. It should come out nice and tender and juicy!

Slice it up and it’s ready to serve. Or you can make additional sauce to be spooned over the pork slices (described below).


  • PORK: Use pork tenderloin and cut it into ¾-inch rounds. Pork has a lot of lean options. Today’s pork has about 16% less fat and 27% less saturated fat as compared to 30 years ago. Cooking pork to 145°F is safe for whole muscle cuts like tenderloin.
  • BELL PEPPERS: This stir fry has a variety of bell peppers that are easy to chop up and taste great.
  • SNOW PEAS: A great addition to this recipe is fresh snow peas or sugar snap peas. These can be found next to the bagged salad kits. The snow peas add great texture and flavor and are easy to incorporate into a stir fry.
  • TERIYAKI SAUCE: A super simple sauce which combines soy sauce, mirin, brown sugar, rice vinegar, honey, and garlic. Add the sauce to the skillet once the vegetables and pork are fried. A little cornstarch whisked into the mixture yields a thicker sauce that sticks to pork and veggies.

Need more filler to your dish? Try adding either white or brown rice. Rice is an exquisite match with this recipe.

When you pick up a package of pork at your local grocery store you should be able to rest happy knowing that you are helping local farmers and consuming a quality and affordable product. Pork is raised by real farmers on real farms in Wisconsin and the United States. Pork is raised with passion, care and a desire to feed the world. Whether you buy meat from a local butcher shop or the grocery store you are supporting family farms in Wisconsin and the United States.

In today’s world affordability is a subject that should resonate with everyone. The pork acquired for this recipe was only $9.19 and can easily feed a family of 5. Pork is a fantastic choice for my family and will be for yours too!

To learn more about pork farmers “We Care” commitment visit – porkcare.org

For more weeknight pork recipes, try this Instant Pot Shredded Pork or these Sticky Baby Back Ribs.


Bento Recipe: Teriyaki Pork Roll with Vegetables

Since I started making Bento, I have also begun to follow blogs and Instagram pages of Japanese wives and moms who give useful advice on how to prepare them.
In addition to the “Kawaii” aspect (meaning “pretty” – something that in Japan can never miss), another important point to which attention is focused are nutritional values, the famous carbohydrates, vitamins, proteins, and fats.
As some mum said, an Obento must be able to contain them all!

While carbohydrates here in Japan are almost always provided by rice, for the other nutrients, well that`s the best part. With free Choice and imagination, you can obtain a really good and beautiful meal.
I like to look for good, simple recipes, apable of teasing the palate during the lunch break, but at the same time being able to supply all the nutrients in a single dish.

OBENTO RECIPES: TERIYAKI PORK ROLL WITH VEGETABLES

(Recipe taken from the Photo Recipient …. of ….)

Ingredients

Thin slices Pork 140g
Vegetables of your choice (in the recipe I used a carrot and a cucumber)
White pepper
salt
Olive oil

Seasoning Teriyaki

Soy sauce 20ml
Mirin 15ml
Sake 15ml
Water 15m

On the cutting board …

Wash the vegetables and cut them into Julienne. Be careful to make them all the same size.

Season the pork slices with salt and pepper and wrap them around the vegetables.

In a bowl, mix the soy sauce, Mirin, sake and water.

In the pan…

Heat a saucepan with a tablespoon of oil and cook your rolls until they reach gold colour.

Finally, lower the heat to low and add your seasonings. Cook until the water has evaporated and the liquid has thickened.

Let them cool and place them in your Obento.

Add a good portion of vegetables (in the photo salad made of Daikon, carrots and cucumber topped with sesame cream) and a portion (abundant for him) of rice cooked with chestnuts, mirin, sake and sprinkled with black sesame.


Related Video

4 forks for sure. This teriyaki recipe can be used for chicken and beef as well (great with steak tips). Marinate and reserve the marinade while you grill. Boil the reserved marinade and drizzle over the cooked meat. Delicious.

Excellent marinade Use it mainly for beef jerky with lots of crushed pepper

This is an exceptional marinade. Be careful not to marinate too long otherwise you will dry out the meat. I also use this to marinate steak tips. Put meat and marinade in a large ziploc for an hour or so. Snip a small slit on the bottom corner of the bag and drain the marinade into a small saucepan. While the tips are cooking on the grill, reduce the marinade. Place the cooked steak tips on a platter and drizzle the reduced marinade over. Yum.

Yummy, but also very salty. I did leave the chops in the marinade longer than recommended, so that might have been the issue. My husband, who said that he didn't like pork chops, came back for seconds.

This marinade was very nice. I added more garlic and a couple of tbsp of pineapple juice as well. I marinaded the meat for 2 hours. I did bbq the meat. Nice marinade that would work on fish or chicken as well. Great recipe.

A nice quick marinade for pork chops. I will try with other cuts of meat in the future. Very yum!

Wonderful marinade. We used it (doubled the recipe) on about 3lbs chicken legs and thighs. I did not realize I was supposed to cook the marinade before marinating, so I didn't. I was a little light on the Tamari soy sauce, but everything else was per the recipe. I marinated for about 3 hours in big zip lock bag and then barbequed off banked perfect coals(my son is a master barbequer). The lid was on, but vents open. The eye appeal was magnificent, so was the aroma and the taste! I simmered the marinade and basted with that. When finished, there was only a little left and we dipped the chicken in that. All the marinade was used! Very basic, and incredibly good. It is great off the barbeque, but my favorite is cold for lunch the next day.

Excellent marinade! I marinated the chops for a couple of hours and I didn't simmer the marinade the first time, only while cooking chops. It made a very light, tasty marinade which would probably be great on red meat as well. Will definitely keep around for future use.

A HUGE hit with both my husband and my 8 year old. I made this as stated, except that I marinaded the chops in the fridge for about 7 hours. I also deglazed the pan with 1/4 cup of beef broth (I HATED to waste the nice pan drippings) and added this to the simmering marinade.

This was very good. Marinaded the pork longer than the 15 minutes called for. Although the pork does look burned, it's quite moist inside. I might try cooking it on the barbique next time.

I really liked this recipe and it was easy to prepare.

This marinade/sauce is fantastic! One thing I have done to make it a little easier: I don't simmer the marinade but rather coat the pork for about an hour. After I've grilled the pork chops, I then simmer the marinade until a little thickened then drizzle over the chops as a sauce. Great with sticky rice! So easy!

The sauce was more work than I thought it was going to be, especially with having to find a meal bowl to cool it, then to momentarily later heat it. But there is little doubt the results were very good, and my dinner party voraciously ate everything served.

Just great for the BBQ. Steak nice and thick goes just great with this.

Neither my husband nor I liked this much. We didn't think the flavors really complemented the pork, and I also didn't think the sauce was as flavorful as a similar one from Ina Garten's Barefoot Contessa Cookbook called Indonesian Ginger Chicken, which is made with honey, soy sauce, ginger and garlic. Not a keeper in our house.

A great dish when you don't have much time to marinate meat. I didn't have cider vinegar on hand so substituted red wine vinegar with excellent results. Also used 2 garlic cloves instead of just one. I didn't bother simmering the marinade before pouring over the chops, but did boil it the 5 min. afterwards for serving. A very tasty dish with minimal effort!

This was really delicious! AND it made the whole house smell wonderful! My husband said its definately a "guest worthy meal." I used honey for lack of brown sugar and it was great.

This was okay. I have a marinade that calls for oyster sauce that I like better. But Hey! That's me.

This couldn't be any easier or quicker! I made several substitutions to accomodate what I had on hand: 1t gound ginger since I didn't have gingerroot, Marsala for the sherry, and cognac vinegar instead of cider. Even with these changes, it was good. Next time I will try to get closer to the actual recipe. Husband liked it and he's not a pork chop fan.

I made this last night for dinner - wonderful! Really gives the pork a great flavor. I will definitely make this again. I served with wild rice & fried apples ! Really, very delicious. You don't really need the dipping sauce, it's good by itself !

I didn't have any fresh ginger, but the pork chops were delicious anyway.

I have had teriyaki chicken and beef before but this was a first time for teriyaki pork and I loved it. Don't change a thing the recipe is perfect the way it is.

Absolutely wonderful! Can't wait to make this again.

Great receipe! Don't change a thing. Quick marinade time, quick cooking time, full body taste - what more could you ask for?

This recipe was easy and absolutely delicious. Makes ordinary pork chops taste great. I used boneless chops.


Directions

Step 1

PREHEAT grill to mediumhigh or oven to °F. CENTER one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with salt and pepper. Top with vegetables. Combine teriyaki marinade & sauce and orange marmalade spoon evenly over top. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 2

BAKE to minutes in covered grill OR GRILL to minutes on a cookie sheet in oven. Serve over rice.


Teriyaki Pork Donburi Recipe ( 豚の照り焼き丼 )

TRADITIONAL JAPANESE RECIPE: Teriyaki Pork Donburi Recipe ( 豚の照り焼き丼 ) is an easy and delicious dish. You basically have everything, vegetables, meat and rice. and wonderful Teriyaki Sauce!

Most Donburi ( Rice Bowl ) meal are usually quite heavy with all the fried food and stuff but Teriyaki Pork isn't heavy at all. The shredded lettuce, are the main fibers of this dish and they clearly help you digesting the Meat.

Skill Level: Time: 30 Minutes
Price: Serves: 4 People

4 Lean Boneless Pork Loin Chops
( 1.2cm-thick )

26gr Neutral Flavor Oil
( Vegetable, Canola, etc )

21gr Potato Starch
( or Cornstarch )

3gr Salt
( Kosher or Sea Salt - Use half if using Table Salt )

Freshly Ground Black Pepper

800gr Cooked Japanese Short Grain Rice

4 Cherry Tomatoes
( cut in half )

4 Green Onions
( or Scallions )

4 Lean Boneless Pork Loin Chops
( 0.5in-thick )

0.91oz Neutral Flavor Oil
( Vegetable, Canola, etc )

0.74oz Potato Starch
( or Cornstarch )

0.10oz Salt
( Kosher or Sea Salt - Use half if using Table Salt )

Freshly Ground Black Pepper

1.76lb Cooked Japanese Short Grain Rice

4 Cherry Tomatoes
( cut in half )

4 Green Onions
( or Scallions )

0.15oz Sesame Oil
( roasted )

4 Lean Boneless Pork Loin Chops
( 1.2cm / 0.5in-thick )

2 tablespoons Neutral Flavor Oil
( Vegetable, Canola, etc )

2 tablespoons Potato Starch
( or Cornstarch )

0.5 teaspoon Salt
( Kosher or Sea Salt - Use half if using Table Salt )

Freshly Ground Black Pepper

4 cups Cooked Japanese Short Grain Rice

4 Cherry Tomatoes
( cut in half )

4 Green Onions
( or Scallions )

4 tablespoons Rice Vinegar

1 teaspoon Sesame Oil
( roasted )

01 - Cut the Iceberg Lettuce into julienne strips. Set aside.

02 - Cut the Green Onions into thin rounds. Set aside.

03 - Slice 2 Garlic Cloves. Set aside.

04 - Grate the Ginger. Set aside.

05 - Combine the Seasonings Ingredients in a bowl and whisk all together.

06 - Pound the Pork Loin to tenderize, trying to end up with equal thickness.

07 - Season the Pork Lion with Kosher Salt and Freshly Ground Black Pepper.

08 - Dust the Pork with the Potato Starch ( or Corn Starch ) and remove the excess Flour.

09 - In a non-stick frying pan over medium heat, heat the Cooking Oil.

10 - While the Oil is still cold, add the Garlic Slices and coat with the Oil.

11 - Now, add the meat and cook for 5 minutes or until well cooked and nicely browned on one side.

12 - Flip the Pork over, add the Seasoning prepared at STEP 05 and cook covered for 5-10 minutes or until well cooked inside.

13 - Spoon some Sauce over the Pork from time to time.

14 - Right at the end, once the Meat is ready, spoon the Sauce over the Pork and top with the chopped Green Onions.

15 - Transfer the Meat on a chopping board,slice into a few pieces.

16 - Put some cooked Rice in a bowl, and place the Shredded Lettuce on top of it.

17 - Top with Teriyaki Pork on top of the Lettuce and pour the Sauce and garnish with Grape Tomatoes.


Teriyaki Pork Sliders

Good morning! Let me preface to say that I had absolutely zero plans of blogging this ‘recipe’. I knew I was going to have a little bit of leftover Crock Pot Teriyaki Pork from the recipe I shared yesterday, so I planned on incorporating it into some type of sandwich for the next night’s dinner. YOU GUYS. These little sandwiches turned out SO SO SO good! Oh my gosh! We were oooohing and ahhhhhing the whole time we ate! After 1 bite I decided I had to post the recipe here. If nothing else, so I will remember how I made them next time I have leftover pork or chicken LOL!

This is definitely more of a method than an actually recipe. You could totally substitute any kind of leftover (sauce-less) pork or chicken. The frozen smoked pork you can buy at the grocery store would be amazing as would a good ol’ fashioned rotisserie chicken! There are several things about these little sammies that work together to put them over the top. The first is the teriyaki mayo, which is just equal parts teriyaki sauce and mayonnaise. YUM! The second part is the pineapple. I soaked the pineapple in teriyaki sauce and grilled it on my indoor grill. You could definitely use fresh pineapple, but I just used the canned slices I had on hand. Last but not least: The thinly sliced red onion. #TrueLove

Y’all, if these Teriyaki Pork Sliders are wrong I don’t want to be right.

  • Shredded cooked pork or chicken (Click here for the crock pot pork recipe I used!)
  • Sliced pineapple
  • Teriyaki sauce (I just used the homemade sauce in my teriyaki pork recipe but you could use bottled!)
  • Mayonnaise
  • Thinly sliced red onion
  • King's Hawaiian slider buns

Soak the pineapple in teriyaki sauce, grill if desired and set aside. Combine equal parts mayonnaise and teriyaki sauce in a bowl. Stack some pork on the bottom bun, followed by some of the teriyaki mayonnaise. Top with a pineapple slice, some red onion. Add the top bun and serve!


How to Make Teriyaki Pork Chops

Start out by warming up a skillet on the stove. You’ll want your skillet to be HOT before putting in the pork chops. This will make that pork chop skin nice and crisp when it’s done cooking. After you’ve placed your chops in the pan, add the rest of the ingredients (except the cornstarch and water- we’ll come back to those in a minute) to the skillet. Stir it around a bit to mix all the flavors together.

Dissolve the cornstarch into ¼ cup of cold water. Then add that to the skillet to cook with everything else. This cornstarch/water mixture will add some thickness to the sauce and make it really adhere to the pork chops. If the sauce is too thick for your liking, add a little water to thin it out.

Brush or baste that sweet sauce all over the pork chops until they are cooked through. And that’s it! Seriously that easy, do you love it? I know I do!

I’ve spent most of my life enjoying Teriyaki recipes… but they were always chicken. We are so glad that we now have a delicious Teriyaki Pork Chop recipe to enjoy.