You know that old Irish saying, “You didn’t lick that off the ground’’? Well, that definitely applies to us when it comes to cooking and experimenting with different kinds of food as our dad is a chef.
We grew up surrounded by food, helping our dad out with his catering business during summer holidays and watching cooking programmes in the evening as a family.
We were always encouraged to try different kinds of food as children. When we turned our noses up at mussels we were told don’t look at it, just try it. We were once given barbecued ostrich and told it was beef, so we’d try it. Naturally, we were not impressed when he started laughing and told us what it actually was.
We adore Asian food and love to cook it at home and this slow cooker pork teriyaki recipe is great for a mid-week meal. It is packed full of flavour and it takes very little time to prepare and can be served family style. We recommend serving this with Asian vegetables and rice or noodles.
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Jess and Rach Hill’s slow cooker pork teriyaki
Serves 4
Ingredients
1kg pork tenderloin
50g brown sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce
120ml water
2 tsp mirin or rice vinegar
1 tsp sesame oil
2 cloves of crushed garlic
3 tsp grated ginger
1 tsp onion powder
1 tbsp cornflour
2-3 chopped spring onions
Sesame seeds
Method
1 Add the brown sugar, soy sauce, water, rice vinegar, sesame oil, garlic, ginger and onion powder to a bowl and combine. Marinate the pork in this mixture, preferably overnight or for at least four hours.
2 Take the dish out of the fridge about 30 minutes before you cook it, then place pork and marinade into the slow cooker and cook on low for four hours.
3 Once cooked, carefully remove the pork and transfer the sauce to a pot. Mix the cornflour with a small bit of water and add this to the sauce, whisk the sauce and let it simmer until the sauce has thickened. You can add more cornflour if necessary.
4 Slice the pork and assemble on a serving plate. Drizzle your sauce over the pork and garnish with your spring onions and sesame seeds. Serve with Asian vegetables and rice or noodles.
