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Transform a simple cut of pork into a mouthwatering feast with this slow-cooked teriyaki dish. This western adaptation uses pork instead of the traditional chicken, resulting in tender meat bathed in a rich, caramelized sauce. The lengthy cooking process allows the flavors to develop fully, making it perfect for those cozy weekend meals.
Key Ingredients
- Pork Tenderloin (2.2 lbs) - Select marbled meat for the juiciest results. Heritage breed pork offers superior flavor
- Dark Maple Syrup (1/2 cup) - Choose Grade B for its robust mineral content and complex caramel notes
- Japanese Soy Sauce (1/2 cup) - Traditional naturally-fermented varieties provide balanced saltiness
- Fresh Ginger Root (1 tbsp) - Look for young ginger with thin, pearly skin for brightest flavor
Preparation Steps
- 1. Preparing the Pork
- Pat pork completely dry with paper towels
- Cut into uniform 1-inch cubes, retaining some fat
- Score surface lightly to maximize flavor absorption
- 2. Initial Searing
- Heat cast iron pan until lightly smoking
- Sear meat in batches until golden brown
- 3. Sauce Preparation
- Combine maple syrup, soy sauce, and rice vinegar
- Mix in minced ginger and garlic
Thickening the Sauce
Remove pan from heat before adding cornstarch slurry. Return to low heat, stirring constantly until sauce reaches desired thickness.
Serving Suggestions
Serve over steamed short-grain rice with crisp vegetables and homemade pickles for a complete meal.
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Storage Instructions
Store leftovers in an airtight container for up to 3 days. Flavors will continue to develop.
This pork teriyaki represents a thoughtful fusion of Japanese flavors and Western cooking techniques. The slow cooking method, while not traditional, honors the dish's essence by developing deep flavors and irresistible texture.
Frequently Asked Questions
- → Can I swap pork for chicken?
- Absolutely! The original recipe actually recommends chicken breasts. You’ll keep the same cooking time.
- → Can leftovers be frozen?
- Yep, shredded pork with its sauce freezes well for up to three months.
- → Is there a substitute for maple syrup?
- Sure thing! Use honey or brown sugar instead.
- → How do I know the pork’s ready?
- When it pulls apart effortlessly with a fork, it’s good to go.
- → What’s the best cut of pork for this?
- Pork tenderloin works great, but pork shoulder is another excellent option.