Teriyaki Pork With Mushrooms and Coconut M

recipe describe

Teriyaki Pork

There have to be a great deal of sauce to pour over the meat.

Here’s if reality be told my grandmother’s recipe. I discovered it in the future whereas thumbing thru a few of our family cookbooks. The recipe might perhaps presumably maybe fair composed be no longer no longer up to 50 years veteran and potentially older.

When she extinct to execute teriyaki pork, it used to be usually a marinated rib roast that used to be barbecued unless it used to be charred on the initiating air and fine and crimson on the inside. That meat used to be to die for.

It’s Monday evening as I write this so I obvious to downsize the recipe a bit and execute it correct into a fine curry. Judging from the stories I purchased from my partner and early life, it used to be a hit. I assume I’ll be attempting the stout rib roast model next time.

As recipes plod, this is reasonably a straightforward one. All you want is a cramped pork roast. It is most likely you’ll presumably maybe presumably slit it all up for a extra intense flavour but I merely threw your complete order in the marinade this morning and lower it up as soon as I got home from work.

The mighty order is there is composed a little left over. I’m taking a stare ahead to at least one correct lunch the following day.

By the formulation, I was sent some coconut milk by Kingfisher Meals to try. I wouldn’t usually plod on about a tin of coconut milk but it completely used to be precisely what it said on the mark… Smartly off and creamy. It’s a mighty product if you’re fascinated about attempting this recipe.

Teriyaki pork

Pork resting in the marinade.

Pork Teriyaki

Add the coconut milk to the simmering marinade.

Making Pork Teriyaki

Frying up the mushrooms.

Teriyaki Pork

High with plenty extra sauce if you treasure.

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Prep Time
15 minutes

Put together dinner Time
25 minutes

Total Time
40 minutes



  • 500ml (2 cups) pork stock

  • 125ml (1/2 cup) crimson wine

  • 2 tablespoons brown sugar

  • 225ml ( 3/4 cup) Eastern soy sauce

  • 4 cloves garlic – finely chopped

  • 1 teaspoon ginger powder

  • 5 spring onions – finely chopped

  • Juice of two limes

  • 1 teaspoon freshly ground sunless pepper


  • Use perfect quality pork – about 200g per particular person


  • Factual quality oriental mushrooms – or any mushrooms that leer perfect

  • 3 tablespoons sesame oil

  • 1 400ml tin coconut milk

  • 3 tablespoons chopped coriander to garnish


  1. Open up by making your marinade. Mix all the marinade factors in a mighty bowl unless the sugar has dissolved.
  2. Tell your meat – either complete or lower into bite sized pieces in the marinade. Enable to marinate for 8 hours or over evening. You are going to wish to lower the meat finally for this recipe.
  3. When ready to cook dinner, pour one tablespoon of the oil in a mighty wok or frying pan and fry the meat unless about 70% cooked thru.
  4. In the interim, carry the marinade to a boil and enable to lower by about one third.
  5. Pour the coconut milk into the marinade and plug to combine.
  6. Pour the sauce over the meat and continue simmering unless the meat is delicate.
  7. Whereas the meat cooks, Heat one more pan over medium high warmth and add the closing oil.
  8. When the oil begins to bubble, throw on your mushrooms and gives them a great sizzle.
  9. Add the mushrooms to the sauce. Take a look at for seasoning and succor with easy white rice.

Pork Tereyaki

Thanks to my chums at Kingfisher Meals for sending me the coconut milk to try. Awesome.

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