My love affair with teriyaki started when I lived in Toronto, Canada. There was this place not too far from where I lived, and the old man (he was Chinese, not Japanese) made an awesome teriyaki.
Since I was not a Japanese food fan at that time – my children have made me less intolerant because they love all types of Japanese food. Although, I stop being flexible when it comes to sushi. No, no and no! I only eat inari because it is Japanese rice in tofu skin. Everything gets to me!
So here is the compromise, I do make the rice, miso soup, inari, Japanese omellete and teriyaki at home. Everything else, they buy.
So tonight I decided to go with Stir Fried Pork Teriyaki for us and a Stir Fried Mock Meat for my (almost) vegetarian daughter.
I actually marinated the pork, took some pictures and then sat down to write this post. So right now, I am going to talk about the marinating process and after I have cooked it, I will continue the post.
STIR FRIED PORK TERIYAKI
40ml of Soy Sauce
3 Tablespoons Brown Sugar
1 Tablespoon Vinegar
2 Tablespoons Chilli Powder / Paprika
1 Tablespoon corn starch
1/2 kg sliced tenderloin
Mix all the ingredients in a mixing bowl and allow to sit for 45 minutes or longer if you had planned this in advance (I had not!) Been having a dust allergy so was not planning to cook tonight but my hubby is working late, so I decided to cook afterall.
I have also prepped my vegetables.
I am using
1 cup broccoli
1 handful snow peas
1/2 a red capsicum (you can use more but thats all I had at home)
I am now going to leave this post and I will return once I have completed dinner.
Hi! I am back!
Took me all of 10 minutes.
Note: You can see that there has been some liquid released from the pork.
In a wok, heat
3 Tablespoons of Vegetable or Peanut Oil
In goes the pork – use a slotted spoon or ladle to transfer the pork from the bowl into the wok. Reserve the balance of the marinate.
I like adding the corn starch into the marinate and not later because once the marinate touches the heat, it begins to thicken and it thickens on to the pork making it flavourful and sticky.
Once done, remove the pork with a slotted spoon or ladle and set aside.
In the same pan (which should have some oil and some fond), add in a little sesame oil.
If there is no remaining oil, then go ahead and add some peanut oil as well.
The vegetables go in in the following order
Onions – capsicum – broccoli – snow peas
Give each vegetable a minute or two to cook before adding the next vegetable.
If you like you can add carrots to this too.
Once cooked, add the pork back in and also add in the reserved marinate. Stir to mix thoroughly and then just before you switch of the flame, you want to add the bean sprouts. You want the bean sprouts to remain crunchy.
There you have it! PORK TERIYAKI ala Raveena
Serve with steamed rice and garnish with black sesame seeds and chopped spring onions.
For a vegetarian version, make the same marinate and stir-fry the same or more vegetables. I usually like to add edamame and cashews to this version.
Thank you very much for being here. I do hope you will try this and drop me a comment. You can also follow me on Instagram where I post regularly.