Garlic Teriyaki Pork Saute – Japanese Home Cooking
This is a very simple and easy, yet delicious Japanese home cooking.
Teriyaki chicken is very popular here in the states, but teriyaki is not only good with the chicken. Pork taste good with teriyaki as well, especially if you add garlic flavor on to it, its soooo good!
The taste becomes more powerful and it goes really well with white rice.
Yes, Japanese people loves any dishes that enhance the taste of the white rice, which is the most important part of the meal.
If you make this dish, don’t forget to cook Japanese white rice (short grain rice) !
Recipe
《Ingredients》
- 3 slices Pork Loin
- Salt and Pepper as needed
- Cornstarch as needed
- 2 cloves Garlic
- 3 tablespoons Mirin
- 1 teaspoon Sugar
- 1 tablespoon Sake
- 1.5 tablespoons Soy Sauce
- 1 tablespoon cooking oil
《How to Cook》
- Mix Mirin, Sugar, Sake, and Soy Sauce in a small bowl to make the sauce.
- Poke all over the pork slices with a fork (to make the meat soft), and then salt and pepper each side of the meat. Coat them with cornstarch.
- Put cooking oil (any vegetable oil that you use) and crushed Garlic on the frying pan, and heat the oil with small heat. Occasionally turn the garlic to not to burn, and transfer the garlic taste to the oil.
When garlic is cooked take them out form the oil, and put them in the sauce bowl (from 1). - On the frying pan with the garlic oil, put the pork slices (from 2), and saute each side until cooked and get the nice gold brown color in some part.
- Add all the sauce (from 4) to the frying pan, and cook down the sauce with low heat until it becomes thick.
Turn the meat occasionally and cover the meat with the sauce while cooking.
- And it’s DONE !
I served with some arugula, mini tomato and baby carrot on the side, and white rice and miso soup. Also, I cooked some slices of zucchini together with the meat.
If you are not familiar with Mirin, it is a traditional and the most common sweetening that is used in Japanese cooking. It is made of rice, and very similar to sake, Japanese rice wine, but has less alcohol and much sweeter.
You can find it even at Whole Foods Market, in the Asian food section.
And of course at the Japanese grocery stores if any near by you.
If you don’t have it, you can also replace it with sugar, or other sweetening.
My recommendation is agave syrup. Both sugar and Agave syrup are much sweeter than Mirin, so when you replace mirin with them reduce the quantity (maybe to about 1/3) , and add some sake.
Hope you enjoy!