Pork in teriyaki sauce: the secrets of cooking

Pork in teriyaki sauce is a truly international dish. He is loved by connoisseurs of Asian cuisine (Chinese, Thai, Korean), and admirers of European classics. This dish is prepared simply, does not require special expenses, but the result turns out to be so good that it is usually referred to as a festive, rather than an everyday kitchen. Prepare pork with a fragrant sauce for a solemn feast, and guests will appreciate your work. A usual everyday dinner is a delicacy will turn into a real holiday of taste.

What are teriyaki?

If you think about the etymology of the word, you can find very unusual facts. The word is of Japanese origin, but at home it means not at all a sauce, but a way of processing. Literally "teriyaki" is translated as "fried and shiny". The whole secret is in the addition of sugar, which caramelizes when heated, creating a magnificent glossy surface. Every self-respecting Japanese knows how to make a wonderful sauce (and maybe not one), ideally suited to this technology of cooking meat, fish, vegetables and seafood.

In the West, this word is usually called sauces, created on the basis of soy sauce, sugar and a small amount of Japanese alcohol - myrina or sake. The cooks of the countries of the post-Soviet space, as well as their colleagues from the States and Europe, do not consider it a mauveton to buy ready-made sauce. This is what we will consider in our selection of recipes.

If you like meat and you are close to the motifs of the magic cuisine of Asia, you will certainly appreciate how cool the teriyaki sauce with pork is.

Choosing meat

For our purposes, a cutting that can be baked in the oven with a piece or can be divided into steaks is suitable. If you have a pulp from the scapular or back of the carcass, cut it into pieces. The ribs will also perfectly match this sauce. Suitable for this dish and the abdominal part with abundant layers of fat.

In short, you can use any meat in which there are no uncomfortable bones. Pork in teriyaki sauce is good in any case. The main condition - the meat should be fresh and quality.

Additional Ingredients

Very often in the dishes with teriyaki seeds of sesame seeds are added. They contrast in color, further emphasizing a thick caramel shade, and also create an interesting texture. The sauce is absolutely homogeneous.

Delicious and aromatic pork is produced in teriyaki sauce, the recipe of which contains pineapple. Their sharpish taste is well felt thanks to expressive tart notes.

You can complement the dish with your favorite vegetables.

Cooking in a frying pan

This is a simple recipe, but its result will be an unusually tender and fragrant pork. In teriyaki sauce, it should not only be extinguished, but pre-marinated - this is the main secret of success.

To prepare 500 g, you need a little more than 5 tbsp. L. Sauce. Spread it on the chopped pieces and leave the hour for 3. In the frying pan, heat oil, olive or sesame. Lay the pieces in one layer and fry on both sides until almost ready. At the very end, pour in the remaining sauce and allow to boil. For beauty when serving, you can tear with sesame seeds.

Baking on the grill

Pork in teriyaki sauce cooked over the coals is a great idea for a picnic. If before leaving for nature you will fold large pieces of meat into the soup and smear sauce, then the time you spend on the road and the campfire will be enough to make everything sufficiently soaked. Will only fry steaks on the grill. The remainder of the sauce can be spread over the meat at the very end of the cooking. Perfect addition to the delicacy will be baked potatoes, Korean spicy-sweet salads, fresh tomatoes and cucumbers.

Pork in teriyaki sauce with vegetables

The next recipe will need an oven. You can use Bulgarian pepper (especially good thick-walled, different colors), eggplants, carrots, zucchini, asparagus, asparagus beans. Perfect for this recipe is a tenderloin or large pieces of meat from the back. For 4 servings you will need 600 g of pork.

Cut the meat into 8 pieces about the size of the palm. Lightly beat off with a blunt hammer without thorns, put in a bowl. Add 4-6 tbsp. L. Teriyaki sauce and 1 tsp. Lemon juice. Leave to marinate for 2 hours.

Vegetables cut into strips so that the length was slightly larger than the width of the chop. With the meat, chicken the extra sauce, lay a handful of vegetables in the middle, trying to select different. Fold tight and lay on the deco, closer to each other. You can add a piece of bacon or cheese to each roll. Pour the remaining sauce over the rolls. In a preheated oven, the dish is cooked in about 35 minutes.

Feed to the table

Whichever recipe you choose, the dish will turn out with an oriental character. It will look very organic in the flat square plates in the Japanese style. As a side dish to pork with teriyaki usually served boiled friable rice.