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Teriyaki pork cutlets
Teriyaki pork cutlets
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Prep Time:
80 minutes
Cook Time:
16 minutes
Total Time:
96 minutes
Ingredients:
  • 4 thick pork cutlets, trimmed
  • Olive oil cooking spray
  • 131.25 gm soy sauce
  • 62.50 ml sherry or mirin
  • 2 tsp finely grated ginger
  • 1 large garlic clove, crushed
  • Thin hokkien noodles, to serve
  • Steamed baby bok choy, to serve
Instructions:
  • Lay the pork in a shallow glass or ceramic dish.
  • Create a flavorful marinade by whisking together soy sauce, sherry, sugar, ginger, and garlic until well combined. Then, generously pour the marinade over the cutlets, ensuring they are fully coated. Cover the cutlets and let them marinate in the refrigerator for at least 1 hour, or for up to 8 hours, remembering to turn them over once during marination.
  • Allow the cutlets to come to room temperature for 15 minutes. Drain the cutlets, saving the marinade. Coat a large frying pan with oil and heat over medium heat. Cook the cutlets for 5 minutes on each side, or until desired doneness. Place them on a plate and cover lightly with foil.
  • Pour the reserved marinade into a hot frying pan and bring it to a boil. Lower the heat and let it simmer for 5 minutes, making sure to scrape the bottom of the pan to avoid sticking. In serving bowls, arrange the noodles and bok choy, then place the cutlets on top. Finish by drizzling the marinade over the dish and serve immediately.

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