Pork Teriyaki over Brown Rice

Diane Hopson Smith


As I was looking for Pork Steak recipes, I came across Dan Harmon's recipe for "Pork Steak" and I was inspired by his combination of Teriyaki sauce and pineapple juice to create this dish.

This is my take on Pork Teryaki. Hope you enjoy!

Inspiration: Pork Steaks

pinch tips: Flour, Eggs & Breading Techniques





30 Min


Stove Top


2 large
(about 2 lbs) pork steaks
1 c
teriyaki sauce
1 c
pineapple juice (no sugar added)
2 tsp
garlic, minced
1/2 tsp
red pepper flakes
1/2 tsp
ginger powder
salt and pepper to taste (i used salt sense)
1 large
red and green bell pepper, sliced in strips (i used 1/2 green and 1/2 red bell pepper)
1/2 small
onion, sliced thin
green onion, sliced for garnish
brown rice, cooked (or rice of you choosing)

Directions Step-By-Step

Cut Pork Steaks away from bone and into bite size pieces; set aside.
Combine teriyaki sauce and pineapple juice; add pork and refrigerate for at least 30 minutes prior to cooking.
When ready to cook; drain sauce from pork reserving 1 cup of the sauce.
Over a medium heat, heat oil in large skillet; add pork, garlic, ginger and pepper flakes. Cook until pork is almost done. Salt and pepper to taste.
Add peppers and onions to top; add reserved sauce and cook until vegetables are tender; serve over hot rice. Garnish with sliced green onions if desired.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Other Tag: Healthy