Pork steak teriyaki and asparagus fried rice
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieSome people say that cooking for three or four is just the same as cooking for six or eight. Not true. The amount of onions to chop and garlic to mince and ginger to grate is not the same. It takes longer to peel and chop two onions instead of one. It takes longer to peel and chop a small carrot instead of a large one. Soup for eight takes longer to boil than soup for four. And unless you have restaurant sized cookers, steaks for four people will be ready in less time than steaks for eight.
These days, cooking in the house gets done in less than 30 minutes because there are only three of us during weekdays. My older girl, Sam, stays in a dorm near the university and is home only on weekends. We don’t have live-in house helpers anymore so that’s two less people to cook for.
Last night’s dinner was pork steak teriyaki and asparagus fried rice. The pork steaks were marinated early in the day and left to sit in the fridge until almost dinner time — long enough to allow the meat to absorb all the flavors. And while they were grilling in the turbo broiler, I cooked the fried rice. Everything was ready in 20 minutes flat.
The following recipes will serve three people.
Pork steak teriyaki
For three small or six medium-sized pork steaks, you will need:
1/4 c. of light soy sauce
1/4 c. of mirin (sweet rice wine)
1/4 c. of sake
2 tbsps. of sugar
1 tsp. of grated fresh ginger
Mix everything together. Place the pork steaks in a wide container so that they are in a single layer. Pour the marinade over them. Cover and keep in the fridge for several hours.
Twenty minutes before meal time, take the pork steaks out of the fridge and grill (stovetop grill, turbo broiler or convection oven). Depending on the size of the steaks, cooking would be anywhere from 15 to 25 minutes.
You may want to do something with the marinade while the steaks cook. Pour the marinade into a small pan, bring to the boil, cover and simmer until reduced to about half. You can serve this as a dipping sauce and it should go well with the pork.
While the pork steaks cook, make the asparagus fried rice.
Asparagus fried rice
Peel a small carrot and roughly chop.
Take about eight asparagus spears, break off the tough ends and discard. Take the tender parts and cut into one-inch lengths.
Roughly chop a small onion and finely mince about three cloves of garlic.
Heat two to three tablespoonfuls of cooking oil in a wok. Pour in two beaten eggs. Stir the eggs as they cook so that they break into small pieces. When slightly firm but still runny in places, push the half-cooked eggs to the sides of the wok. At the center, add the onion, garlic, asparagus and chopped carrot. Cook over high heat (the eggs will cook through at this point), stirring, for about 45 seconds. Add three cups of cold cooked rice. Season with some salt and pepper. Stir fry until the rice is heated through.
The fried rice should be ready by the time the pork steaks are done. Serve them together and have a great meal. 
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I tried doing this before in my turbo broiler but using more or less a barbeque marinade. The pork steak came out tough. Does it mean I should really use mirin and sake? Where can I buy these? I don’t seem to see it in SM supermarkets.
It’s in the amount of fat in the meat. The less fat, the drier and tougher meat becomes especially with dry cooking.
You can try Landmark and Unimart. Also Shopwise.
Uuuyy! Nag-Unimart ka ulit!
And yes, that’s right… the less fat, the drier!
Thanks again for this happy recipe!
Yah, nung Saturday pero super bilis. Nag-tiangge yung mga bata.
Hi again Ms. Connie. this meal looks yummy.. as ever… but can you suggest an alternative for sake. I have all the ingredients in my kitchen except sake and i dont have the power to go out to buy… but i intend to do cook this for dinner.. please. thanks
Sherry, perhaps? Or some sweet white wine?
sarap! all these food makes me so hungry….
Hi Ms. connie,
What is sake?
Japanese wine.
hi! would love to try this recipe. question tho–will it make a big difference if i omit the sake? i don’t have sherry or sweet white wine either.
Oh, yes, huge difference. Part of the sweetness of teriyaki comes from the sake.
hi connie,
where can i buy sake and mirin? i also would want to try your chicken teriyaki for my “baon” in the office.:) thanks!
They’re available in most supermarkets. I buy mine in Shopwise, Unimart or Landmark.
oh i see. I think i have to grocery at shopwise this time.
thanks!
Your ex-househelpers should eat their heart out. Ang sarap ng pagkain sainyo, Ms. Connie.
i agree. i cook for 3. lalo na ngayon only for 2 or shall i say 1 1/2? i am so used to cooking for few people that i need to really plan well when we have friends coming over for dinner.