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Teriyaki Pork

Dinner | Japanese

Prep time: 10 minutesCook time: 20 minutesServings: 4

Teriyaki Pork

Ingredients

  • 2 pork tenderloins (approximately 800g)
  • sea salt to season
  • 2 tbsp peanut oil
  • 3 garlic cloves
  • 2 spring onions
  • 2 tbsp sake
  • 90ml soy sauce
  • 90ml mirin
  • 1 ½ tbsp honey
  • 1 ½ tsp sesame oil
  • TO SERVE
  • 2 cups (400g) short-grain rice
  • 500ml (2 cups) water
  • ¼ green cabbage
  • 1 tsp sesame oil
  • sea salt, to season
  • 2 tsp rice vinegar
  • 1 tbsp toasted sesame seeds
  • 1 Lebanese cucumber

Directions

COOK THE RICE

  1. Place the rice in a fine colander or sieve and rinse under cold water until the water runs clear.
  2. Transfer to a rice cooker with the water and turn on to cook.
  3. When the rice cooker finishes, leave the rice to steam for 10 minutes before serving.

COOK THE PORK

  1. Trim the silver skin from the pork tenderloins. Cut into medallions approximately 3cm thick. Season well with salt and white pepper.
  2. Heat half the peanut oil in a large frying pan over medium-high heat. Add the pork and cook for 3 minutes, turning, until well seared on both sides.
  3. Transfer to a tray and set aside

COOK THE SAUCE

  1. Finely chop the garlic, then finely chop the whites of the spring onions. Thinly slice the greens of the spring onion and set aside.
  2. Heat the remaining oil in the pan over medium heat. Add the garlic and spring onion whites. Cook for 1-2 minutes to soften.
  3. Deglaze the pan with the sake, scraping off the fond from the base. Stir in the soy, mirin, honey and sesame oil. Stir well and bring to a simmer.
  4. Return the pork to the pan and increase the heat to medium-high. Turn the pork in the sauce to glaze all over and cook for a few minutes, until the sauce thickens.
  5. Turn off the heat and stir through the greens of the spring onions.

FINISH AND SERVE

  1. Finely shred the cabbage, lightly toast the sesame seeds and combine in a large bowl. Pour over the sesame oil, rice vinegar and season with some salt, toss well to combine. Thinly slice the cucumber.
  2. To serve, divide some steamed rice between serving plates, then add some of the cabbage on the side and the cucumber.
  3. Top with the pork and drizzle with the sauce.