Ginger Teriyaki Pork Food

PORK SHOGAYAKI (GINGER PORK)

Steps:

• (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
• Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
• Mix ginger sauce ingredients in a bowl.
• Heat oil in a non-stick (preferred) frypan over medium high heat.
• Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
• Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
• Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
• Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
• Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

TERIYAKI GINGER PORK TENDERLOIN

Steps:

• Trim visible fat from pork.
• Slice tenderloin into 1/2 inch thick slices.
• Flatten slices with palm of hand.
• Spray a large nonstick skillet with nonstick cooking spray; place skillet over medium-high heat until hot.
• Add pork; cook 3 minutes on each side or until browned.
• Mix together teriyaki sauce and remaining ingredients; stir to blend well.
• Add to skillet; bring to a boil; lower heat and simmer 3 minutes.
• Remove pork from skillet; spoon sauce over pork.

TERIYAKI PORK CHOPS

Steps:

• Combine all ingredients ,except meat, in a bowl then pour over chops.
• Marinade for two hours.
• Broil or grill.

CROCK POT GINGER TERIYAKI PORK CHOPS

Steps:

• Mix Kikkoman Teriyaki sauce, brown sugar and ginger together.
• Place chops in crock pot.
• Pour sauce over the chops.
• Cook on low for 7 hours.
• (edited d/t great reviews:).

GINGER TERIYAKI PORK

Steps:

• Mix teriyaki glaze, orange juice and ginger; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Add pork; stir-fry 5 to 6 minutes or until pork is slightly pink.
• Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.

TERIYAKI PORK STIR FRY

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.