TERIYAKI PORK DONBURI
Quick, easy, and delicious Teriyaki Pork Donburi. There's protein, carb, and salad layered in a bowl. A perfect one-pan and one-bowl meal for weeknight dinner.
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Gather all the ingredients first.
- Cut the iceberg lettuce into julienne strips and green onions into thin rounds.
- Slice 2 garlic cloves and grate the ginger.
- Combine the Seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together.
- Pound the pork loin to tenderize and equal thickness.
- Season the pork with ¼ tsp kosher salt and freshly ground black pepper.
- Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour.
- In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil. Add the meat and cook until the bottom side is nicely browned.
- Flip it over, reduce the heat to medium-low, and add the Seasonings. Cook covered for 5-7 minutes.
- Remove the lid and spoon some sauce over the pork a few times. Add chopped green onions and remove the pan from the heat.
- Take out the meat and slice it into a few pieces. Serve rice in a bowl, and place shredded lettuce on top.
- Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.
Nutrition Facts : Calories 353 kcal, Carbohydrate 45 g, Protein 18 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1045 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
TERIYAKI PORK STIR FRY
Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted.
Provided by SusieQusie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
Nutrition Facts : Calories 544, Fat 11.1, SaturatedFat 3.3, Cholesterol 76, Sodium 2804.7, Carbohydrate 73.7, Fiber 7.4, Sugar 19.2, Protein 37.5
TERIYAKI PORK SALAD
From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes.
Provided by ImPat
Categories Salad Dressings
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in a shallow glass or ceramic dish.
- In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
- Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
- Preheat the barbecue char-grill on medium.
- Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
- In a large bowl, toss the salad leaves, radishes, onion and potatoes.
- Diagonally slice the pork across the grain.
- Add the pork to the salad with the dressing and toss to coat.
- TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.
Nutrition Facts : Calories 376.2, Fat 10.8, SaturatedFat 2.8, Cholesterol 78.8, Sodium 771.9, Carbohydrate 36.1, Fiber 4.1, Sugar 8.2, Protein 31.4
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