Devon teriyaki pork chops
Pork & gammon
Devon teriyaki pork chops
Teriyaki is more of a cooking technique than a sauce (basting while cooking over a high heat).
Ingredients
- 400g boneless pork loin, skin removed, joint sliced into 1cm thick chops
- for the teriyaki sauce:
- 250ml dark soy sauce
- 100ml apple concentrate, or 1 tbsp honey
- 150ml cider vinegar
- 2 tbsp brown sugar
- 1 dried chilli
- 4 garlic cloves
- 1 thumb sized knob ginger, peeled
- 1 heaped tbsp Colman's English mustard powder
Method
-
Step 1
Blend the teriyaki ingredients together in a blender. Put the chops on a plate or in a container and brush both sides with the teriyaki sauce. Leave to marinate for 1 hour.
-
Step 2
Heat a heavy griddle pan over a medium-high heat. Brush the pan with oil and carefully place the chops on their edges, fat side down around the edge of the pan – to get the fat good and crisp. After about 2 minutes, turn the chops onto their sides and brush with the teriyaki sauce.
-
Step 3
Turn over after 1 minute and brush again. Continue to turn every minute, brushing the top side, until the chops are done – about 8 minutes in total. There should be a good coating of blackened teriyaki sauce on the outside, but the inside should still be moist. Serve with rice and salad, or in a bap.
