Pork teriyaki

Easy Pork Teriyaki

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This is another dish that’s in my list of easy yet safe bets for a nice meal – teriyaki.  Be it chicken, beef or pork.  It also saves your day when you’re running out of ideas or didn’t really plan ahead.  You realize you only have few grams of pork and green beans in the fridge, but of course you do stock basic essentials in your pantry like ginger, garlic, mirin and soy sauce.  This is just one of those days.

5.0 from 1 reviews
Easy Pork Teriyaki
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 300g pork loin, sliced thinly
  • ¼ cup mirin
  • ¼ cup koikuchi soy sauce (or anything as long as it’s light)
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • Blanched green beans (or whatever you want to go with it)
  • Spring onion (to garnish)
  1. Marinate pork with all the ingredients listed above for at least 30 minutes.
  2. Meanwhile, blanch green beans for about 2 minutes. Set aside.
  3. When ready, scoop out marinated pork pieces and drain on a colander. Reserve marinade.
  4. Heat a tbsp of oil in a non-stick pan. Over moderate heat, stir-fry pork in batches for about 2-3 minutes or until caramelized. Transfer to a plate. Repeat until all pork slices are cooked.
  5. Add reserved marinade to the pan and cook for about 2 minutes.
  6. Prepare bowls of hot steamed rice. Top them with pork slices and blanched green beans. Drizzle with teriyaki sauce. Garnish with spring onion if you have.
Marinating time included in prep time shown above.


And Happy Mother’s Day to all moms out there!

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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