How to Cook Yummy Thick, Spicy Pork Teriyaki and Rice

Carlos Roberson
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How to Cook Yummy Thick, Spicy Pork Teriyaki and Rice
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How to Cook Yummy Thick, Spicy Pork Teriyaki and Rice Delicious, fresh and tasty.

Thick, Spicy Pork Teriyaki and Rice. Spicy Pork Teriyaki / Home Cooking. Teriyaki Sauce and Thick Teriyaki Glaze Recipe. Pork Teriyaki Stir-Fry; Crispy pork with pineapple, carrots and pepper is.

Combine teriyaki sauce, garlic, ginger, onions and pork in a zip-top bag.

Add snow peas, bean sprouts, peas, chili pepper and rice; stir to combine.

If using thick cuts try cutting in halves or thirds for a more consistent flavor.

You can have Thick, Spicy Pork Teriyaki and Rice using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Thick, Spicy Pork Teriyaki and Rice

  1. You need 300 grams of Pork belly (block).

  2. You need 2 tbsp of ●Soy sauce.

  3. It’s 2 tbsp of ●Honey.

  4. Prepare 1 tbsp of ●Gochujang.

  5. You need 1 tbsp of ●Sake.

  6. It’s 1 clove of ●Garlic.

  7. Prepare 400 ml of Rice.

  8. It’s 2 of Soft poached eggs.

Served this with steamed rice and mixed veggies (corn peas string beans).

But this Teriyaki Pork Donburi is lighter than it might look.

Under the delicious grilled pork with teriyaki glaze is a bed of shredded lettuce for fibers and If you need to fill up a bit more, you can serve a full bowl of steamed rice, but otherwise, you can adjust the portion of steamed rice and shredded lettuce.

Serve it up with a SmartCarb to complete your Flex meal, such as brown rice, quinoa, whole grain bread, tortilla chips or a whole wheat wrap.

Thick, Spicy Pork Teriyaki and Rice instructions

  1. Cut the pork belly into strips about 1cm thick. Grate the garlic and mix into the ● ingredients..

  2. Over medium heat, sauté the pork to brown both sides. Remove from heat and use a paper towel to soak up excess fat..

  3. Add the ● ingredients and cook over low-medium heat until the sauce produces a glaze. Serve over rice, top with a poached egg, and its done..

  4. This is the gochujang I used. I bought it at a Korean supermarket. Its a 1kg jar. (I put it next to an A3 battery so you can get idea of the size!).

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