Description
This recipe combines juicy teriyaki pork with crispy roasted Brussels sprouts and a creamy sesame sauce for a flavorful and satisfying meal.
Ingredients
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1 pound boneless, skinless pork chops, cut into 1-inch pieces
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1/2 cup soy sauce
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1/4 cup honey
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1/4 cup rice vinegar
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2 tablespoons minced garlic
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1 tablespoon grated ginger
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1 teaspoon sesame oil
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1 pound Brussels sprouts, trimmed and halved
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2 tablespoons olive oil
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Salt and pepper to taste
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For the Sesame Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon honey
- 1/2 teaspoon sriracha (optional)
Instructions
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Make Teriyaki Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Add pork and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
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Roast Brussels Sprouts: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 1 20-25 minutes, or until tender-crisp and slightly browned.
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Cook Pork: Heat a large skillet or grill pan over medium-high heat. Remove pork from marinade and cook until browned and cooked through, about 5-7 minutes per side.
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Make Sesame Sauce: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, sesame seeds, honey, and sriracha (if using).
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Assemble Bowls: Divide cooked pork and roasted Brussels sprouts between bowls. Drizzle generously with sesame sauce. Serve immediately.
Notes
- Feel free to substitute or add other vegetables, such as broccoli, carrots, or bell peppers.
- You can adjust the amount of honey and sriracha to your taste.
- For a spicier dish, add a pinch of red pepper flakes to the teriyaki marinade.
- This recipe can be easily doubled or tripled to feed a larger crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dinner