Teriyaki pork cutlets

Готовим Meat Teriyaki pork cutlets

Detailed step-by-step description of how to cook the dish "Teriyaki pork cutlets". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sugar Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Place pork into a shallow glass or ceramic dish.
  2. Make marinade Combine soy sauce, sherry, sugar, ginger and garlic in a jug. Mix well. Pour over cutlets. Cover. Refrigerate for at least 1 hour, or up to 8 hours, turning once.
  3. Remove cutlets from fridge 15 minutes before cooking. Drain cutlets, reserving marinade. Spray a large frying pan with oil. Heat over medium heat. Cook cutlets for 5 minutes each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil.
  4. Add reserved marinade to frying pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, scraping base of frying pan to prevent mixture from sticking. Place noodles and bok choy into serving bowls. Top with cutlets Drizzle with marinade. Serve.

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4 thick pork cutlets, trimmed
Olive oil cooking spray
Thin hokkien noodles and steamed baby bok choy, to serve
1/2 cup soy sauce
1/4 cup sherry or mirin
1 tbsp caster sugar
2 tsp finely grated ginger
1 large garlic clove, crushed

Adv

Autors
Preparation time
1:20
Cooking time
16
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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