Teriyaki pork in 30 min ✌️

By Andy Cooks · 30 min

Ingredients

Instructions

1. Rinse the rice in a sieve under cold water until the water runs clear, then cook it in a rice cooker with the 500 ml water.
2. Once the cooker finishes, let the rice steam for 10 minutes before serving.
3. Trim the silver skin from the tenderloins and cut into medallions about 3 cm thick. Season well with salt and white pepper.
4. Heat half the peanut oil in a large frying pan over medium-high heat. Sear the pork for 3 minutes, turning, until well browned on both sides. Transfer to a tray.
5. Finely chop the garlic and the white parts of the spring onions. Thinly slice the green parts and set aside.
6. Heat the remaining oil in the pan over medium heat. Cook the garlic and onion whites for 1 to 2 minutes until soft.
7. Deglaze the pan with the sake, scraping up the browned bits. Stir in the soy sauce, mirin, honey and sesame oil and bring to a simmer.
8. Return the pork to the pan, raise the heat to medium-high and turn the pork in the sauce for a few minutes until the sauce thickens and coats it.
9. Off the heat, stir in the green spring onion slices.
10. Toss the shredded cabbage and sesame seeds with the sesame oil, rice vinegar and a little salt. Thinly slice the cucumber.
11. Divide the rice among plates, add the cabbage and cucumber on the side, then top with the pork and drizzle with the sauce.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

GarlicScallionRiceCabbageCucumberPork loin