I absolutely love teriyaki dishes, infact my guilty pleasure is a subway chicken teriyaki sandwich (with southwest sauce, cheese and loads of salad and olives – kindsa take the Japanese away from it). Traditionally it is cooked in Japan with fish, but as my freezer was full of pork then pork this dish became; although it would be lovely with some fresh tuna or mackerel. I have made teriyaki in the past and was inspired to make it again after going to a friend’s house for dinner. I’m so glad I did, as I had forgotten how delicious teriyaki is and I have to say it will definitely be on the menu again soon.
p.s. it also goes really well with my prawn toasts
– 3 tbsp light soy sauce
– 1 tbsp sesame oil
– 1 tbsp soft brown sugar
– 2 tbsp sherry
– 1 tbsp rice wine vinegar
– 1 clove garlic – crushed
– 1 tsp dried ginger
– Pinch chilli flakes
– 2 pork steaks
– 100ml pineapple juice
Mix together all of the ingredients except the pineapple juice and leave marinate the pork in the mixture for at least an hour.
Heat a frying pan to a medium-high temperature and tip the pork into the pan, along with all the juices
Fry the pork for 5 minutes, and then turn it over and pour in the pineapple juice.
Bring to the boil and then simmer for 5-7 minutes until the sauce has reduced and thickened.
Serve with some pineapple rice and Chinese style vegetables