This Teriyaki Pork recipe delivers a perfect balance of sweet, salty, and savory flavors in under 30 minutes. The pork becomes wonderfully caramelized while staying moist and tender inside. It’s a simple, impressive meal that makes everyone ask for seconds.
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Why You’ll Love This Teriyaki Pork
- Fast & easy: Ready in about 30 minutes with mostly hands-off cooking.
- Restaurant-quality flavor: Homemade sauce is perfectly balanced and glossy.
- Amazingly versatile: Serve over rice, noodles, or in lettuce wraps.
- Perfect texture: Tender, juicy pork with crispy, caramelized edges.
Ingredients & Tools
- 600 g pork shoulder (or pork loin), cut into 2.5 cm cubes
- 80 ml soy sauce (use light soy sauce if possible)
- 60 ml mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- 2 tsp cornstarch
- 2 tbsp water
- 1 spring onion, thinly sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Tools: A large skillet or frying pan, a small bowl for mixing the sauce, and a whisk or fork.
Notes: The quality of your soy sauce and mirin really makes a difference here—they’re the backbone of the sauce. And don’t skip the fresh ginger and garlic; their sharp, aromatic notes cut through the richness beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 15 g |
| Carbs: | 18 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Cut your pork evenly. This is crucial for even cooking. If the pieces are all different sizes, some will be overcooked and dry while others are still raw in the middle. Aim for uniform 2.5 cm cubes.
- Don’t substitute the mirin. Mirin is a sweet Japanese rice wine that provides a unique flavor and helps give the sauce its signature gloss. If you’re in a real bind, a tiny splash of dry white wine with a pinch of extra sugar can work, but it’s not quite the same.
- Pat the pork dry. Before you sear the pork, use a paper towel to pat the cubes completely dry. This is the secret to getting a beautiful, brown crust instead of steaming the meat.
- Have everything measured and ready. This recipe comes together quickly once you start cooking. Having your sauce mixed and your garnishes prepped means you won’t be scrambling and risk burning something.
How to Make Teriyaki Pork
Step 1: Start by preparing your teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar has mostly dissolved. You’ll notice the aroma immediately—it’s savory, sweet, and a little sharp all at once. Set this bowl aside near your stove for easy access later.
Step 2: Now, prepare the pork. Pat the pork cubes thoroughly dry with paper towels. This step is non-negotiable for a good sear. In a separate small cup, make a slurry by mixing the cornstarch with the 2 tablespoons of water until it’s completely smooth and lump-free. This is what will thicken our sauce to a lovely, glossy consistency.
Step 3: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, carefully add the pork cubes in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Let the pork sear undisturbed for about 2-3 minutes per side, until you get a deep golden-brown crust. The sizzle should be confident but not frantic.
Step 4: Once all the pork is nicely browned, return all of it to the pan. Reduce the heat to medium. Give your pre-mixed teriyaki sauce a quick stir and then pour it over the pork. It will bubble and steam dramatically—that’s a good sign! Stir to coat every piece, then let it simmer for about 5-7 minutes. The sauce will start to reduce slightly.
Step 5: Here’s the magic moment. Give your cornstarch slurry another stir (the starch can settle) and then drizzle it into the pan while stirring constantly. You’ll see the sauce transform almost instantly, going from thin and watery to thick and glossy. Continue to cook for another 2-3 minutes, stirring, until the pork is cooked through and coated in a beautiful, sticky glaze.
Step 6: Take the pan off the heat. Do a quick taste test—it should be a perfect balance of umami, sweet, and salty. Transfer the Teriyaki Pork to a serving dish and immediately garnish with the sliced spring onions and a sprinkle of sesame seeds. The residual heat will wilt the onions just slightly, which is perfect. Serve it hot and watch it disappear.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in a sealed container.
- Reviving: Reheat gently in a skillet with a splash of water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible teriyaki sauce.
- Simple stir-fried vegetables — A quick mix of broccoli, snap peas, and bell peppers adds a fresh, crunchy contrast and makes the meal more balanced.
- Japanese cucumber salad (Sunomono) — Its light, vinegary tang provides a refreshing palate cleanser between bites of the rich, savory pork.
Drinks
- Cold Japanese lager — The crisp, clean bubbles cut through the richness of the dish and enhance the umami flavors beautifully.
- Earl Grey iced tea — The bergamot notes in the tea offer a fragrant, slightly bitter counterpoint that complements the sweet and salty sauce.
- Ginger ale — The spicy-sweet fizz of a good ginger ale is a surprisingly fantastic non-alcoholic pairing that echoes the ginger in the recipe.
Something Sweet
- Green tea ice cream — The subtle, earthy bitterness of matcha is a sophisticated and classic finish that contrasts wonderfully with the meal’s savory notes.
- Mochi — These soft, chewy rice cakes with sweet fillings like red bean or strawberry provide a fun, textural end to the meal.
- Fresh orange slices — Sometimes simplicity is best. The bright, citrusy burst cleanses the palate and feels light and refreshing.
Top Mistakes to Avoid
- Overcrowding the pan when searing the pork. If you add too much pork at once, the pan temperature drops and the meat steams instead of sears. You’ll miss out on those delicious, caramelized, browned bits that add so much flavor. I’ve messed this up before too, and it makes a huge difference.
- Using old, clumpy cornstarch. Always whisk your cornstarch slurry until it’s completely smooth before adding it. If you add clumps directly to the sauce, you’ll end up with gelatinous blobs in your otherwise beautiful glaze.
- Boiling the sauce after adding the slurry. Once you’
Teriyaki Pork
Make juicy, caramelized Teriyaki Pork in just 30 minutes with this easy recipe. Perfectly balanced homemade sauce. Get the simple, delicious recipe now!
Ingredients
For the Teriyaki Pork:
-
600 g pork shoulder (or pork loin) (cut into 2.5 cm cubes)
-
80 ml soy sauce (use light soy sauce if possible)
-
60 ml mirin
-
2 tbsp brown sugar
-
1 tbsp rice vinegar
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3 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
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1 tbsp vegetable oil
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2 tsp cornstarch
-
2 tbsp water
-
1 spring onion (thinly sliced (for garnish))
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1 tsp sesame seeds (for garnish)
Instructions
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Start by preparing your teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar has mostly dissolved. Set this bowl aside near your stove for easy access later.01
-
Now, prepare the pork. Pat the pork cubes thoroughly dry with paper towels. In a separate small cup, make a slurry by mixing the cornstarch with the 2 tablespoons of water until it's completely smooth and lump-free.02
-
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, carefully add the pork cubes in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Let the pork sear undisturbed for about 2-3 minutes per side, until you get a deep golden-brown crust.03
-
Once all the pork is nicely browned, return all of it to the pan. Reduce the heat to medium. Give your pre-mixed teriyaki sauce a quick stir and then pour it over the pork. Stir to coat every piece, then let it simmer for about 5-7 minutes. The sauce will start to reduce slightly.04
-
Give your cornstarch slurry another stir (the starch can settle) and then drizzle it into the pan while stirring constantly. Continue to cook for another 2-3 minutes, stirring, until the pork is cooked through and coated in a beautiful, sticky glaze.05
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Take the pan off the heat. Transfer the Teriyaki Pork to a serving dish and immediately garnish with the sliced spring onions and a sprinkle of sesame seeds. Serve it hot.06
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