Soy Glazed Pork is one of my favorite dinner options. It’s basically the pork version of teriyaki chicken, with a rich, glossy soy glaze that melts into the pork and delivers incredible flavor. Best of all, it’s simple to make with just a few ingredients.
SOY GLAZED PORK (3-4 servings)
Ingredients:
- 3 cloves garlic
- 2 green onions, divided
- 1 lb (450g) pork belly (or tenderloin, Boston butt)
- Kosher salt and black pepper, to taste
- 3 tbsp potato starch (or cornstarch, all-purpose flour), to coat
- 1 tbsp neutral-tasting oil
- 3-4 cups hot cooked white rice, to serve
For serving (optional):
- Salad greens
- 1 English cucumber
- Cherry tomatoes
Sauce:
Instructions:
MAKE SAUCE
In a small container, combine all the sauce ingredients and mix well. Set aside.
PREP INGREDIENTS
1. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
2. Cut the pork belly into thin strips, then into bite-sized pieces. Lightly season both sides with salt and pepper. Lightly coat with potato starch. ( This thin coating will help the pork absorb the sauce much better and keep it more tender and juicy.)
MAKE SOY GLAZED PORK
1. In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, add the pork in a single layer and sear for 2 minutes or until the bottom is golden brown.
2. Flip and sear the other side for another 2 minutes or until both sides are golden brown. Remove from the pan and set aside.
3. In the same pan, reduce the heat to medium-low. Add the garlic and the white parts of the green onions. Sauté for 1 minute or until fragrant. (If there’s not enough pork fat left in the pan, feel free to add a little bit of oil to let the flavors infuse.)
4. Add the sauce and stir for 30 seconds. Return the pork to the pan and toss for 2 minutes or until beautifully glazed. Turn off the heat.
5. Divide the rice into serving bowls. Top with the pork, salad greens, cucumbers, and cherry tomatoes. Finish with the green onions. Enjoy!
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YOU MAY ALSO LIKE:
- Teriyaki Chicken
- Gyudon (Japanese Beef Rice Bowl)
- Miso Garlic Butter Noodles
Ingredients
3 cloves garlic
2 green onions, divided
1 lb (450g) pork belly (or tenderloin, Boston butt)
Kosher salt and black pepper, to taste
3 tbsp potato starch (or cornstarch, all-purpose flour), to coat
1 tbsp neutral-tasting oil
3-4 cups hot cooked white rice, to serve
- For Serving (optional):
Salad greens
1 English cucumber
Cherry tomatoes
- Sauce:
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
Directions
- Make Sauce
- In a small container, combine all the sauce ingredients and mix well. Set aside.
- Prep Ingredients
- Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
- Cut the pork belly into thin strips, then into bite-sized pieces. Lightly season both sides with salt and pepper. Lightly coat with potato starch. ( This thin coating will help the pork absorb the sauce much better and keep it more tender and juicy.)
- Make Soy Glazed Pork
- In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, add the pork in a single layer and sear for 2 minutes or until the bottom is golden brown.
- Flip and sear the other side for another 2 minutes or until both sides are golden brown. Remove from the pan and set aside.
- In the same pan, reduce the heat to medium-low. Add the garlic and the white parts of the green onions. Sauté for 1 minute or until fragrant. (If there’s not enough pork fat left in the pan, feel free to add a little bit of oil to let the flavors infuse.)
- Add the sauce and stir for 30 seconds. Return the pork to the pan and toss for 2 minutes or until beautifully glazed. Turn off the heat.
- Divide the rice into serving bowls. Top with the pork, salad greens, cucumbers, and cherry tomatoes. Finish with the green onions. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
