Teriyaki Pork and Pickled Vegetables on a plate

Hey foodies! Looking for a dish that’s packed with flavor and nutrition? Look no further than teriyaki pork and pickled vegetables!

This Japanese-inspired dish features tender slices of pork that are marinated in a sweet and savory teriyaki sauce, then grilled to perfection. The pork is then served alongside a colorful medley of pickled veggies. This dish is perfect for any occasion, whether you’re hosting a dinner party or simply looking for a satisfying weeknight meal. So grab your apron and get ready to cook up a storm!


For the teriyaki pork:

  • 1 lb pork tenderloin, sliced into 1/2-inch pieces
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp vegetable oil

For the pickled vegetables:

  • 2 cups shredded cabbage
  • 2 carrots, julienned
  • 1 zucchini, julienned
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp salt



  1. In a large bowl, whisk together the soy sauce, honey, brown sugar, mirin, sake, ginger, and garlic to make the teriyaki marinade.

  2. Add the sliced pork to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight for best results.

  3. In the meantime, prepare the pickled vegetables. In a separate bowl, combine the shredded cabbage, julienned carrots, and zucchini.

  4. In a small saucepan, combine the rice vinegar, sugar, and salt. Bring the mixture to a boil, stirring until the sugar has dissolved.

  5. Pour the hot vinegar mixture over the vegetables and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.

  6. Preheat a grill or grill pan to medium-high heat. Remove the pork from the marinade and pat dry with paper towels.

  7. In a small bowl, whisk together the cornstarch and water to make a slurry.

  8. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook for 2-3 minutes per side, until browned and cooked through.

  9. Pour the teriyaki marinade into the skillet and bring to a boil. Add the cornstarch slurry and stir until the sauce has thickened, about 1-2 minutes.

  10. Serve the teriyaki pork alongside the pickled vegetables, garnished with sliced green onions or sesame seeds, if desired. Enjoy!

This recipe serves 4-6 people, depending on serving size. Leftovers can be stored in the fridge for up to 3 days.


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