Texas Teriyaki Pork Stew Recipes

Steps:

• Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 1/2 cup dry sherry in a large bowl.
• Add pork ribs and mix well.
• Cover and refrigerate at least 8 hours or overnight.
• Drain meat, reserving marinade.
• Place marinade in a large, heavy pot over medium high heat and bring to a boil.
• Add tomato sauce, reduce heat to low, and simmer.
• Heat oil in large skillet.
• Brown meat on both sides, sprinkling brown sugar over meat while it is browning.
• Remove meat and add to sauce.
• In same skillet, melt butter and add mushrooms and onion.
• Cook until onion begins to soften and become translucent.
• Remove and add to meat and sauce.
• Add smoked paprika, savory, thyme, garlic, ginger, stock and remaining 1/4 cup sherry to pot.
• Stir well, cover, and simmer for 3 hours.
• Check pot every 30 minutes, skim excess fat, and stir well.
• Remove meat from pot.
• Remove bones and discard.
• Return meat to pot, add bell pepper, and simmer for an additional 30 minutes.

Steps:

• In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• Using a fork poke holes all over in the pork steaks.
• Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• Place the bag into a large bowl to prevent any leaks.
• Cover and refrigerate for 8-24 hours turning occasionally.
• When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
• Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

Steps:

• Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
• Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
• Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
• Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.

Steps:

• For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
• For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
• Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
• Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
• Serve the teriyaki stir-fry with rice and garnishes of choice.

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
• Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
• In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
• Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.