Double-Ginger Pork Teriyaki

Double-Ginger Pork Teriyaki

Kikkoman Less Salt Soy Sauce

Cooking Time

20 mins

Category

Main

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Ingredients

Pork shoulder(block) about 250g
Red bell pepper 1/2 piece(s) [45g]
Snap peas 6 piece(s) [30g]
Starch 2 tbsp(s) [36g]
Sesame oil 2 tbsp(s) [27g]
(A)
KIKKOMAN Less Salt Soy Sauce 1/2 tbsp(s) [8.5g]
Sake(cooking sake) 1/2 tbsp(s) [7.5g]
Grated ginger 1 tsp(s) [5g]
Grated garlic as desired [3g]
(B)
KIKKOMAN Less Salt Soy Sauce 1 tbsp(s) [17g]
Sake(cooking sake) 1 tbsp(s) [15g]
Mirin 1 tbsp(s) [17.6g]
Grated ginger 1 tsp(s) [5g]
  1. Cut the pork shoulder into 2 to 3cm (1 in.) cubes. Chop the bell pepper into bite-sized pieces. Remove stems and strings from the snap peas.
  2. Place the pork and (A) into a sealable container, then massage well and place in a refrigerator for 30 minutes. Add the potato starch and massage further to evenly distribute.
  3. Heat the sesame oil in a fry pan, add (2) so ingredients are not overlapping, and cook all sides. Add the bell peppers and snap peas and stir-fry. Cover with aluminum foil and cook for 3 minutes.
  4. Wipe off any excess oil with paper towels and add (B). Cook to boil down the liquid.
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