Pork Loin Teriyaki by Laurent Mariotte

Ingredients

6 servings

• 1 kg of pork loin
• 2 pak choi (or 1/4 curly cabbage)
• 10 coriander leaves
• freshly ground pepper
• 10 cl of soy sauce
• 10 cl of rice vinegar
• 2 tablespoons of honey
• 1 glass of sake
• 1 tablespoon of sesame oil
• 1 ginger sprout
• 2 garlic cloves

Steps

1. 1

   Grate the peeled garlic and ginger. Combine all the Teriyaki marinade ingredients and bring to a boil; set aside.

2. 2

   Cut the pork loin into 1 cm thick strips.

3. 3

   Separate the bok choy stalks from the leaves and cut the stalks into sticks.

4. 4

   In a large sauté pan, brown the pork strips over high heat for about ten minutes. Season with salt and pepper. Add the bok choy stalks. Let stew for five minutes. Pour in the marinade and let cook for 10 minutes. Finish by adding the leaves cut in half, stir and remove from heat.

5. 5

   Serve the teriyaki in a large dish and sprinkle with cilantro. Serve with rice or stir-fried noodles.