Best Grilled Teriyaki Pork Salad Recipes

TERIYAKI PORK SALAD

Steps:

• Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook pork in oil 6 to 8 minutes, stirring frequently, until no longer pink in center.
• Shake reserved pineapple juice, rice vinegar, oil, hoisin sauce and gingerroot in tightly covered container.
• Mix pineapple tidbits, pork and remaining ingredients in large bowl. Drizzle with dressing; toss. Serve immediately.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

TERIYAKI PORK SALAD

Steps:

• Place pork in a shallow glass or ceramic dish.
• In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
• Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
• Preheat the barbecue char-grill on medium.
• Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
• In a large bowl, toss the salad leaves, radishes, onion and potatoes.
• Diagonally slice the pork across the grain.
• Add the pork to the salad with the dressing and toss to coat.
• TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
• Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish.
• Marinate meat overnight or a couple of hours in fridge, turning once or twice.
• Pour marinade into a saucepan and boil 5 minutes.
• Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

TERIYAKI GRILLED PORK CHOPS

Steps:

• Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
• Remove the cooking grates from the grill and spray with non stick cooking spray.
• Preheat charcoal or gas grill to medium/high heat.
• Return the cooking grates to the grill.
• Remove chops from marinade and place on greased grates over hot coals.
• Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
• Cooking time for second side is shorter by 1-2 minutes.
• If chop is thinner than 3/4 inch, cook about 5 minutes per side.
• If chop is thicker than 3/4 inch, cook about 7 minutes per side.
• Overcooking will cause chops to become tough.
• Slightly pink chops are done, white chops are well done.

GRILLED TERIYAKI PORK LOIN

Steps:

• I first butterfly roast, leaving 1" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
• Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
• get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
• Remove onto plate and rest 5-10 minutes. I cut into 1-2" thick slices.