Pork Teriyaki Rice Bowl Recipes
PORK TERIYAKI RICE BOWL
Steps:
- Mix shredded pork with Teriyaki sauce and ginger. Warm in microwave on over medium heat.
- In a separate pan steam washed and sliced vegetables until desired softness. Add steamed veggies to pork mixture.
PORK TERIYAKI RICE BOWL (RUMBI BOWLS)
Steps:
- Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil.
- In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
- Serve over coconut rice drizzled with the prepared teriyaki sauce.
PORK TERIYAKI RICE BOWL
These Pork Teriyaki Rice Bowls contain steamed white rice, blanched asparagus and pork slices. Filipinos love sweetness in their food and this entree is no exception. Technically, in Japanese, the word "teriyaki" means to grill in soy sauce. Instead of grilling, I pan-fried the pork pieces which were previously marinated. The steamed rice was cooked in a rice cooker and the asparagus was blanched in boiling water for a few minutes. Put it all together for a sweet, tangy pork teriyaki meal-in-a-bowl that's properly portioned for each individual serving. This is an Asian in America recipe. Serves 4.*I also share in the procedure below how to cook steamed rice on the stove-top if you don't own a rice cooker.
Provided by Elizabeth Ann Quirino
Time P1DT35m
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the pork with the marinade ingredients: Soy sauce, catsup, brown sugar, calamansi or lemon juice, garlic powder, salt and pepper. Blend well. Place the marinated meat in a resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
- Coat the pork slices with cornstarch. Make sure the cornstarch is evenly distributed.In a large skillet,over medium-high heat, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions till translucent for about 2 minutes.Add the marinated pork slices. Stir around the skillet so that the pieces do not clump together.Cook the pork for about 15 to 18 minutes till completely done and tender. Set the pork aside to assemble in the bowl with the asparagus later.
- Using a large knife, cut off 1 to 2 inches from the bottom of each spear. Cut the asparagus spears in 2-inch length pieces.Fill a medium-sized stockpot with water. Add salt to the water.Cover and let the water boil over high heat. When water is boiling, drop the asparagus into the stock pot. Blanch the asparagus for 4 to 5 minutes. Using a slotted spoon or tongs, remove the asparagus and set aside in a bowl filled with iced water (this stops the asparagus from cooking further and helps maintain a fresh, green look)Allow the asparagus to cool in the ice bath for 1 to 2 minutes. Remove from the iced water and pat dry with paper towels. Set aside..
- Wash uncooked rice grains twice. Drain the liquid each time.Place rice grains inside the rice cooker inner pot. Pour the water. Cover and press the Cook or Start button. Rice cooks in about 12 minutes in the rice cooker.
- Distribute the rice, asparagus and pork slices evenly among 4 bowls.Fill individual serving bowls (the size you use for cereal) with 1 to 1 ½ cups rice.Place the asparagus over the rice. Top with pork slices. Serve warm.
- Wash rice grains twice in running water. Discard rice water it was washed in.Place washed rice grains in a medium-sized 6-quart stockpot.Pour the 3 ½ cups water over the 2 cups of rice grains. Cover the stock pot.Over medium-high heat, the water in the rice will come to a boil, after about 10 minutes.Lower heat to a simmer. Keep rice covered while cooking. Continue to simmer for about 10 minutes more till rice grains have puffed up to a larger size, and are soft.Fluff the rice with a fork. By now, the liquid should have been absorbed by the cooked rice.Turn off heat and keep cooked rice covered till ready to serve. This amount of rice grains will make about 4 to 4 ½ cups of cooked rice.
Nutrition Facts : ServingSize 1 g, Calories 135 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Sodium 1039 mg, Fiber 1 g, Sugar 12 g
TERIYAKI PORK RICE BOWL
Make and share this Teriyaki Pork Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
- Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons - 1 tbsp).
- Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
- Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
- Transfer pork back to the wok and sauté until hot.
- Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.
Nutrition Facts : Calories 753.7, Fat 21.3, SaturatedFat 7.1, Cholesterol 190.4, Sodium 1467.4, Carbohydrate 64.9, Fiber 1, Sugar 7.2, Protein 69.6
PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
TERIYAKI PORK & RICE
Make and share this Teriyaki Pork & Rice recipe from Food.com.
Provided by klb77911
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Marinade pork in teriyaki sauce in plastic bag in refrigerator overnight
- Cook pork with marinade in slow cooker on low for 8 hours.
- Cook rice with 2 cups of water in rice cooker or stove top.
- While rice is cooking, fry onions and peppers in oils.
- when peppers and onions are almost done add fresh garlic until tender.
- add frozen peas to frying pan and cover with heat off.
- Break up pork which will resemble pulled pork and add to pan.
- add cooked rice along with juices from meat until desired consistency.
- Add spices to taste and mix well to incorporate all ingredients.
- Makes great leftovers.
Nutrition Facts : Calories 192.8, Fat 5.4, SaturatedFat 0.8, Sodium 1400.1, Carbohydrate 30.7, Fiber 2, Sugar 7.4, Protein 5.2
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