Spicy Teriyaki Pork Tenderloin

(Teriyaki Chicken is nice, but sometimes you have to change it up a bit. Here’s a great recipe you can use with Chicken, Beef, Duck, Tofu, or in this case, Pork!)

You will need a wok or a large pan. Plastic food storage bags or a bowl & cling wrap.

This recipe requires a marinade over night

**Easy Difficulty**
Serves 2 to 4

1 lbs / 455 g Pork Tenderloin
1 Tbsp / 15 ml Shao Hsing Rice Wine
1 Tbsp / 15 g Ginger Powder
1 tsp / 5 g Hickory Smoked Sea Salt
1 Tbsp / 15 g Red Pepper Flakes (Use half the amount for less spicy taste)
1 Tbsp / 15 ml Rice Wine Vinegar
2 Tbsp / 30 ml Toasted Sesame Oil
1 ½ Tbsp / 22 g Fresh Ginger, mashed into a paste
1 ½ Tbsp / 22 g Fresh Garlic, mashed into a paste
1 Tbsp / 15 g Brown Sugar
2 Tbsp / 30 ml Low Sodium Soy Sauce (since we’re using Sea Salt too)
Chopped Scallions for Garnish (approx ½ a cup)
Sprinkle of Toasted Sesame Seeds as Garnish

Enough Cooked Rice for your guests/family

1.) Trim most of the fat off the Pork, and then slice the Pork into thin flat strips. They can be as thin or as thick as you like, however, the thinner the slices, the more flavour will be absorbed into the meat. Place the sliced meat into a large food storage bag or into a refrigerator safe bowl. Set aside.

2.) In another medium size bowl, mix together the Shao Hsing Rice Wine, Ginger Powder, Hickory Smoked Sea Salt, Red Pepper Flakes, Rice Wine Vinegar, Toasted Sesame OIL, Fresh Ginger, Garlic, Brown Sugar, and Soy Sauce. Stir until well mixed. Then, pour the marinade over the meat in the plastic bag or bowl. Mix meat and marinade together well, then seal the bag or cover the bowl with cling film.

3.) Let the Pork marinade in the refrigerator over night or for at least 6 to 8 hours. Then, when ready to cook, remove the Teriyaki Pork from the Fridge and let sit ar room temperature for 15 minutes.

4.) In a wok or a large pan, set at high heat, add the Teriyaki Pork and arrange the meat into a flat layer. Let the meat sit undisturbed in the hot Wok for a good 3 to 4 minutes. We want the sugars to darken and caramelize. At this time, you can sprinkle some of the Scallions into the Wok. Save enough for Garnish at the end. Once the sauce gets darker and sticky, stir the wok with a wooden spoon and cook the meat on all sides and to coat the Pork in the sticky, spicy, sweet sauce. We want the meat to be tender, and not tough and over done. Once everything is cooked, place the Teriyaki Pork onto a plate.

5.) Garnish with the remaining Scallions, and sprinkle a generous pinch of Toasted Sesame Seeds on top. Serve with rice and enjoy a yummy meal!


Extra Info: This recipe is very versatile. It can be used for Chicken, Beef, Duck, and even fried Firm Tofu. I haven’t tried it with Shrimp just yet, but I’m sure it would taste good with Shrimp as well. It’s good to have this kind of recipe, that you can use with different types of meat, in your repertoire. This way if you have all the flavouring ingredients at home, you don’t have to worry too much about what kind of meats you have in your fridge or freezer. It works well with everything!

For something a little less spicy, you can half the Red Pepper Flake amount or omit the Red Pepper Flakes all together. For a sweeter Teriyaki Sauce you can double the amount of Brown Sugar OR use an extra Tbsp of a good quality sticky, runny honey.

If you don’t have Shao Hsing Rice Wine, you can use a good Dry Sherry.

Take care, and Happy Eating!

Extra Photos

Spicy Teriyaki Pork Tenderloin Mise En Place
http://www.furaffinity.net/view/13648105/

Teriyaki Marinade
http://www.furaffinity.net/view/13648146/

Stir Frying the Pork
http://www.furaffinity.net/view/13648187/