Pork Teriyaki Rice
Speed - 100%
Simplicity - 100%
Tastiness - 97%
99%
Delicious!
All-in-one-pot Pork Teriyaki Rice! Really amazing. Really delicious too!
Ingredients
- 1/2 Kilograms Pork Tenderloin thinly sliced
- 1/2 Cups Soy Sauce
- 1 Tablespoons Ginger grated
- 1/2 Cups Honey
- 3 Tablespoons Butter
- 1 Teaspoon garlic grated
- 1/4 Cups Mirin
- 1/2 Cups Leeks chopped
- 1 Cups Frozen Vegetables
- 2 Cups Rice
- 3 Cups Stock
Instructions
- Combine soy sauce, ginger, garlic, honey, and mirin in a bowl.
- Marinate pork in this mixture for an hour.
- Wash rice.
- Combine pork, marinade, stock, and rice in slow cooker and cook for about 2 hours on high.
- Add frozen vegetables on last 10 minutes of cooking.
Pork Teriyaki, with rice, all in one pot? I'm really testing out my slow cooker to its limits and boy does it continue to amaze me. And to be honest, my success with these crockpot experiments make me more and more lazy in the kitchen.
This teriyaki dish of course, begins with a good teriyaki marinade. Unlike when finishing off in the grill, that marinade won't go into waste in this recipe as we'll use it to flavor our rice too. Nothing fancy added here. Just the good old basic combo of ginger, garlic, soy sauce, mirin, and honey. Use Kikkoman brand soy sauce or any other that offers that fermented soy flavor. It just works better. For the sweet component, I chose honey instead of sugar as I'm uncertain if the latter would dissolve evenly if dumped straight into the crockpot with all those other ingredients. You can off course go with sugar, just get it cooking briefly over the stove to make sure it is fully dissolved.
I'm using pork tenderloin for this recipe because it doesn't need any tenderizing and should cook perfectly in time with the rice and vegetables. Chicken, or beef tenderloin would also be ideal meat substitutes. Also, cut your meat thinly to be sure it cooks well through given the short cooking time.
Marinate the pork for about an hour in the sauce you've prepared. Since you've sliced them thin, marinating them longer would be unnecessary.
Give the raw rice a few washes to get rid of too much starch in them. Doing so will make the cooked rice more fluffy and less sticky. Better to leave them in a bowl under running tap water for a few minutes or until the soaking water is no longer cloudy.
Next, just dump them all in a well-greased crockpot. Pork, marinade, stock, rice, and some butter. Go by a ratio of 1 part rice to 1 part cooking liquid. Account for all liquid in the pot. That means you'll have to measure the volume of the marinade you made and adjust accordingly for the stock.
Set your cooker on high for about two hours. Give it a stir halfway through cooking to make sure nothing scorches and sticks at the bottom. Depending on your slow cooker, you may need a few more minutes beyond this suggested cooking time.
During the last 10 minutes of cooking, add the frozen vegetables. These vegetables are already pre-cooked and should only need some time to reheat.
After the rice is fully cooked, turn your slow cooker off and leave the lid on for about 10 more minutes to make sure any extra moisture in the pot is absorbed by the rice. Fluff gently with a meat fork so as not to break the individual grains of cooked rice.
This all-in-one-pot rice dish worked out quite well, opening a lot of cooking possibilities with the crockpot. Chicken Biryani, Spanish Paella, Gambian Benachin. . .my mind is really full of ideas. Can't wait to get cooking again.
Ingredients
- 1/2 Kilograms Pork Tenderloin thinly sliced
- 1/2 Cups Soy Sauce
- 1 Tablespoons Ginger grated
- 1/2 Cups Honey
- 3 Tablespoons Butter
- 1 Teaspoon garlic grated
- 1/4 Cups Mirin
- 1/2 Cups Leeks chopped
- 1 Cups Frozen Vegetables
- 2 Cups Rice
- 3 Cups Stock
Instructions
- Combine soy sauce, ginger, garlic, honey, and mirin in a bowl.
- Marinate pork in this mixture for an hour.
- Wash rice.
- Combine pork, marinade, stock, and rice in slow cooker and cook for about 2 hours on high.
- Add frozen vegetables on last 10 minutes of cooking.
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