Pork Teriyaki Over Brown Rice Recipes

PORK TERIYAKI

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

PORK TERIYAKI RICE BOWL

Steps:

• In a large bowl, mix together the pork with the marinade ingredients: Soy sauce, catsup, brown sugar, calamansi or lemon juice, garlic powder, salt and pepper. Blend well. Place the marinated meat in a resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
• Coat the pork slices with cornstarch. Make sure the cornstarch is evenly distributed.In a large skillet,over medium-high heat, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions till translucent for about 2 minutes.Add the marinated pork slices. Stir around the skillet so that the pieces do not clump together.Cook the pork for about 15 to 18 minutes till completely done and tender. Set the pork aside to assemble in the bowl with the asparagus later.
• Using a large knife, cut off 1 to 2 inches from the bottom of each spear. Cut the asparagus spears in 2-inch length pieces.Fill a medium-sized stockpot with water. Add salt to the water.Cover and let the water boil over high heat. When water is boiling, drop the asparagus into the stock pot. Blanch the asparagus for 4 to 5 minutes. Using a slotted spoon or tongs, remove the asparagus and set aside in a bowl filled with iced water (this stops the asparagus from cooking further and helps maintain a fresh, green look)Allow the asparagus to cool in the ice bath for 1 to 2 minutes. Remove from the iced water and pat dry with paper towels. Set aside..
• Wash uncooked rice grains twice. Drain the liquid each time.Place rice grains inside the rice cooker inner pot. Pour the water. Cover and press the Cook or Start button. Rice cooks in about 12 minutes in the rice cooker.
• Distribute the rice, asparagus and pork slices evenly among 4 bowls.Fill individual serving bowls (the size you use for cereal) with 1 to 1 ½ cups rice.Place the asparagus over the rice. Top with pork slices. Serve warm.
• Wash rice grains twice in running water. Discard rice water it was washed in.Place washed rice grains in a medium-sized 6-quart stockpot.Pour the 3 ½ cups water over the 2 cups of rice grains. Cover the stock pot.Over medium-high heat, the water in the rice will come to a boil, after about 10 minutes.Lower heat to a simmer. Keep rice covered while cooking. Continue to simmer for about 10 minutes more till rice grains have puffed up to a larger size, and are soft.Fluff the rice with a fork. By now, the liquid should have been absorbed by the cooked rice.Turn off heat and keep cooked rice covered till ready to serve. This amount of rice grains will make about 4 to 4 ½ cups of cooked rice.

TERIYAKI PORK

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

TERIYAKI PORK STIR FRY

Steps:

• Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
• Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
• Cook rice according to package directions. Set aside.
• Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
• Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
• Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
• Serve over hot rice.

QUICK PORK FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
• Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
• Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

PORK TERIYAKI OVER BROWN RICE

Steps:

• 1. Cut Pork Steaks away from bone and into bite size pieces; set aside.
• 2. Combine teriyaki sauce and pineapple juice; add pork and refrigerate for at least 30 minutes prior to cooking.
• 3. When ready to cook; drain sauce from pork reserving 1 cup of the sauce.
• 4. Over a medium heat, heat oil in large skillet; add pork, garlic, ginger and pepper flakes. Cook until pork is almost done. Salt and pepper to taste.
• 5. Add peppers and onions to top; add reserved sauce and cook until vegetables are tender; serve over hot rice. Garnish with sliced green onions if desired.

RECIPE: TERIYAKI TENDERLOIN PORK BOWLS

Steps:

• Preheat oven to 400 degrees F. Then on the stovetop place an oven-safe pan ( stainless steel or cast iron) over medium-high heat until hot.
• Season both sides of the Smithfield Teriyaki Pork Tenderloin with salt and pepper. Evenly top with minced ginger and garlic if desired. When the pan is hot add 2 tablespoons of oil. Swirl around the pan and then add the pork tenderloin. Sear both sides of the tenderloin for approximately 2-3 minutes per side to a nice golden brown.
• When searing is done transfer to the oven and cook until it reaches an internal temperature of 145 degrees. About 20 minutes. Rest for at least 5 minutes before slicing.
• While the pork is in the oven prepare the broccoli. You can either steam the broccoli or sauté it. For sauteed broccoli see recipe notes. To serve the Pork Teriyaki Bowls place a few scoops of rice in each bowl and then top with servings of the pork, broccoli, and other veggies if desired. Keep them compartmentalized for a beautiful visual effect. Garnish with scallion and season with soy sauce and/or hot sauce if you like. Enjoy!

TERIYAKI PORK RICE BOWL

Steps:

• In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
• Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons - 1 tbsp).
• Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
• Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
• Transfer pork back to the wok and sauté until hot.
• Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.