Japanese Pork Teriyaki with Mushrooms
Marinate early and this becomes a quick and simple weeknight meal with wonderful Asian-inspired flavours.
Serves: 4
Prep time: 3 hours
Total time: 5 minutes
Ingredients:
- 45 ml (3 tbsp) teriyaki sauce
- 60 ml (4 tbsp) red wine
- 30 ml (2 tbsp) stock
- 450 g (1 lb) mixed mushrooms (oyster, shiitake)
- 450 g (1 lb) lean pork fillet, cut into thin slices
- A bunch spring onions, finely shredded
- 15 ml (1 tbsp) sesame seeds, toasted
- To serve: 250 g pkt egg noodles
Method:
- Mix teriyaki, red wine and stock together in a large bowl. Halve the larger mushrooms. Put pork and mushrooms into marinade and mix well. Cover and leave for 3 hours, stirring occasionally.
- Transfer into a large saucepan with the juices. Cover and cook over a high heat for about 5 minutes, stirring occasionally. Stir in spring onions and cook for a minute. Lift out pork and vegetables and keep warm. Reduce liquid by boiling rapidly to about 90ml (6 tbsp).
- Meanwhile cook noodles according to pack instructions. Put noodles in bowls, top with pork and mushrooms. Pour liquid over and scatter on sesame seeds.
