Teriyaki Pork

The signature recipe of Japan’s unique cuisine would have to be teriyaki sauce, a word that seems to refer to something has a shine or lustre [teri] after it is grilled or stir fried [yaki]. Teriyaki sauce is simply a 50-50 mix of dark soy sauce and mirin [rice wine] or sake and sugar. For my humble purposes, a white wine such as chardonnay or sauterne suffices quite well. In Japan, teriyaki recipes are most commonly for seafoods such a tuna, mackerel or squid, while western recipes are more likely to be for beef, chicken or pork. Properly speaking, the meat has to be marinated and then cooked in the sauce. Meats that are first cooked and then coated with a teriyaki sauce are not teriyaki dishes.

250g lean pork e.g. sirloin, thinly sliced.
¼ cup dark soy sauce.
¼ cup white wine.
1 tblsp raw sugar.
Broccoli florets from one medium head.
2 spring onions, chopped.
½ red capsicum, seeded and chopped.
1 cup cooked, sliced, green beans.
1 ½ cups beef stock.
2 tblsp cornflour.
250g fresh udon noodles.
2 tblsp olive oil.
Salt to taste.

Slice the meat and place in a container that can be closed with a lid. Mix the soy sauce and wine together in a small pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then pour over the meat. Cover and set aside for 2-3 hours. Prepare the vegetables and set aside. Beat the cornflour into the stock until dissolved and set aside.

Place a saucepan of salted water onto a hot flame and bring to the boil. At the same time, put a sauté pan or wok onto another hot flame and heat the oil. Add the meat to the oil and stir fry until the the liquid in the pan is almost gone. By the time the water should have come to the boil; add the noodles to it and cook for the time indicated on the pack [usually 3 minutes]. Meanwhile add the vegetables and the stock to the meat. Stir through gently until the sauce is thickened. Drain the noodles and add to the pan, stirring through the mixture. Add a little of the noodle water if the sauce is too thick. Serve immediately onto hot plates.

Serves: 2.

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