Teriyaki Gin Pig Pork Donburi
Quick, easy, and delicious! There’s protein, carb, and salad layered in a bowl. A perfect one-pan and one-bowl meal for weeknight dinner.
2 boneless pork loin chops (½ inch thick)
1/4 tsp kosher/sea salt
freshly ground black pepper
2 cloves garlic
1 Tbsp potato starch/cornstarch
1 Tbsp neutral-flavored oil (vegetable, rice bran)
2 leaves iceberg lettuce
2 green onions/scallions
2 servings cooked Japanese short-grain rice
2 cherry tomatoes (cut in half)
1 knob ginger (1", 2.5 cm)
2 Tbsp sake
2 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp sugar
1/2 tsp sesame oil (roasted)
Gather all the ingredients first.
Cut the iceberg lettuce into julienne strips and green onions into thin rounds.
Slice 2 garlic cloves and grate the ginger.
Combine the Seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together.
Pound the pork loin to tenderize and equal thickness.
Season the pork with ¼ tsp kosher salt and freshly ground black pepper.
Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour.
In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil. Add the meat and cook until the bottom side is nicely browned.
Flip it over, reduce the heat to medium-low, and add the Seasonings. Cook covered for 5-7 minutes.
Remove the lid and spoon some sauce over the pork a few times. Add chopped green onions and remove the pan from the heat.
Take out the meat and slice it into a few pieces. Serve rice in a bowl, and place shredded lettuce on top.
Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.
Recipe inspired by Just One Cookbook.