Pork Teriyaki Over Brown Rice Recipes

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. ,

Steps:

• 1. Cut Pork Steaks away from bone and into bite size pieces; set aside.
• 2. Combine teriyaki sauce and pineapple juice; add pork and refrigerate for at least 30 minutes prior to cooking.
• 3. When ready to cook; drain sauce from pork reserving 1 cup of the sauce.
• 4. Over a medium heat, heat oil in large skillet; add pork, garlic, ginger and pepper flakes. Cook until pork is almost done. Salt and pepper to taste.
• 5. Add peppers and onions to top; add reserved sauce and cook until vegetables are tender; serve over hot rice. Garnish with sliced green onions if desired.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
• Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
• Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.