My dad bought a ton of pork tenderloin from the market yesterday, and I thought I just had to cook some for our packed lunch today. So far the school cafeteria still serves greasy and really salty food and I don't want us to touch those food in any way. And what's better is that I found this recipe in a Yummy Magazine issue Alex bought for me.
If you don't have pork tenderloin, here's a trick I always do when I need tender meat but don't have the time to go to the market to buy some. Rub the pork tenderloin with baking soda and leave for about 15 minutes, then rinse thoroughly. Alternatively, I tried using papaya juice from a green papaya I have back then, and it works well in tenderizing the pork. A warning, though, don't leave your pork soaked in papaya juice for more than 10 minutes, because the acid pepsin found in papaya juice (and produced by our bodies for digestion!) can really make the meat so mushy. Make sure you rinse completely after.
Pork Teriyaki Don Recipe
1/2 cup soy sauce
1/2 cup mirin (I used Japanese brown rice vinegar instead)
3 tablespoons sugar
1/2 teaspoon grated ginger
350 grams pork tenderloin, cut into strips
2 tablespoons vegetable oil
1/4 teaspoon sesame oil
1 bell pepper,diced
- In a bowl, combine soy sauce, mirin, sugar, and grated ginger.
- Add pork strips to marinade and toss to coat.
- Chill in the refrigerator for at least 20 minutes. Remove pork from marinade and reserve liquid.
- Heat oil in a pan and stir-fry pork in high heat for about two minutes. Set aside.
- Pour sesame oil into the pan and stir fry the bell peppers in high heat for two minutes.
- Add the sauce and reserved marinade, and saute for another two minutes in medium heat.
- Garnish with sliced spring onions, if desired.
- Serve with rice.
An entry for Food Trip Friday :)