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Teriyaki Roast Pork

Teriyaki Roast Pork

 

 

 

 

What Is Teriyaki Roast Pork?

 

Teriyaki Roast Pork is actually a recipe developed by my step-mom. It had such a nice flavor to it that was familiar and original at the same time, so I decided to try it with a few of my own modifications.

 

 

It is a savory dish with just a touch of sweetness to it and spice if you are a spicy lover. I usually cook this using pork shoulder but you can also use some pork belly or stew pork cuts.

 

The pork is cut in medium pieces and seasoned with some fresh seasonings, some powdered seasonings and a few Chinese sauces. I always advise to buy authentic Chinese sauces to get the best flavors out of your dishes. It has a teryaki flavor which is enhanced with pineapples and pineapple juice. 

 

 

Ingredients for Teriyaki Roast Pork 

 

 

  • Pork – I prefer to use pork shoulder but pork belly or leg may be used as well.
  • Seasoned Salt
  • Garlic Salt
  • Scallion
  • Garlic – fresh and minced or grated
  • Ginger – fresh grated
  • Oyster Sauce
  • Dark Mushroom Soy Sauce
  • Apple Cider Vinegar
  • Brown Sugar – (not pictured)
  • White Sugar
  • Honey – (not pictured)
  • Pineapple Juice
  • Pineapples
  • Water
  • Oil
  • Scotch Bonnet (optional)

 

How to Prepare Teriyaki Roast Pork

 

 

 

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  1. First you cut the pork into medium size pieces and season with all ingredients except pineapples, juice and water.
  2. It is then marinated overnight or at least a couple hours in an air tight seasoning bowl. 
  3. When ready to cook, If using a pressure cooker vs. a regular pot, see instructions as cooking time will vary.we use a pressure cooker to cook it faster for about 15 minutes.
  4. Then place in a baking pan, adding the pineapple juice and pineapple pieces and brown in the oven a few minutes on each side.

 

 

 

 

Print

Teriyaki Roast Pork

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Dianne

Ingredients

  • 3 lb. Pork Stew or 4 1" Pork Shoulder steaks
  • 4 cloves Garlic minced
  • 1 stalk Scallion cut fine
  • 1 Tbsp. Ginger grated
  • 2 Tbsp. Dark or Mushroom Soy Sauce
  • 1 1/2 tsp. Garlic Salt
  • 1 1/2 tsp. Seasoned Salt
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Oyster Sauce
  • 1/4 cup Brown Sugar
  • 1 Tbsp. White Sugar
  • 2 Tbsp. Honey
  • 1/2 cup water
  • 1 Tbsp. Oil
  • 1/2 cup Pineapple pieces
  • 1/4 cup Pineapple Juice
  • *optional Scotch Bonnet Pepper or any pepper

Instructions

  1. Cut pork in medium pieces, leaving fat on. (it adds flavor when cooking)

  2. Season with all ingredients except oil, pineapple, and pineapple juice. Marinate over night or at least a couple hours.

  3. Heat a deep pot or pressure cooker on high heat. Add oil, when hot in 1-2 minutes, add meat and stir about 3 minutes. If using the pressure cooker, add about 1/2 cup water and pressure for 20 minutes after hissing starts. Cool the pot and check if mostly soft. If needed, pressure an extra 10-15 minutes. If using a regular pot, add the same amount of water to start and cook for about 1 hour or until semi- soft. Add a little more water at a time as needed.

  4. Heat oven to 350 degrees. Pour pork in baking dish, add pineapple & juice. Combine and bake uncovered for about 30 minutes or a little longer until brown. Serve

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