Pork Teriyaki

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There are some Asian sauces that it’s just hard to make.  One of those is General Tso’s sauce.  I’ve made it several times but it just doesn’t taste as good as the sauce I get in Chinese restaurants.  I don’t know what it is about their sauce but man is it good.  One of our favorite meals to get when we’re out for Chinese is General Tso’s Tofu.  The crispy tofu mixed with the spicy sauce is awesome!

On the other hand there are some Asian sauces that taste better homemade.  This Pork Teriyaki is an example of one of them.  I like it because not only is the flavor better, it’s thicker then traditional teriyaki sauce.  The sauce really sticks to the pork and broccoli and gives off a salty and slightly sweet taste.  I serve it over jasmine rice because it really soaks up the flavor of the sauce.  You can add other vegetables to this as well but I love the taste of the broccoli in this sauce.

Pork Teriyaki  (adapted from Technicolor Kitchen)
2 T. mirin (sweet Japanese Rice wine)
2 T. rice vinegar
1/4 c. soy sauce
1 T. brown sugar
2 t. fresh grated ginger
2 garlic cloves, minced
4 green onions, white part only, sliced
1 T. sesame oil
4 boneless pork chops, cut into pieces
1/2 T. vegetable oil
1/2 lb. broccoli florets
Jasmine rice

1.  In a large bowl combine the pork pieces, mirin, vinegar, soy sauce, brown sugar, ginger, garlic, onions, and sesame oil.  Let sit for 15 minutes.

2.  Heat the oil in a large skillet over medium high heat.  Using a slotted spoon transfer the pork to the skillet and saute until the pork is cooked through, about 6 minutes.

3.  Pour the remaining marinade into the pan and bring to a boil.  Add in the broccoli and continue cooking for 4-5 minutes or until sauce begins to thicken.  (At this point I added a little cornstarch to thicken up the sauce even more).

4.  Serve over top of rice.