Japanese🥩 Meat

Japanese Teriyaki Pork Chops

Name: Japanese Teriyaki Pork Chops
Total time: 2 h 20 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 440 g pork collar; 1 tbsp oyster sauce; 50 ml water; a few dashes ground white pepper; 3 garlic cloves; 10 g ginger juice; 1 tbsp cornflour; ½ red onion; 100 ml water; 100 ml mirin; 50 ml light soy sauce; 2 tbsp brown sugar; ~1 tbsp toasted white sesame seeds; ~2 spring onions; ~2 tbsp cooking oil

⏱ 140 min🍽 Serves 5

Tender and juicy pork chops coated in a glossy homemade teriyaki sauce with a perfect balance of sweet and savoury flavours. The rich, glossy sauce clings beautifully to every bite, delivering authentic restaurant-style taste at home. Best served with steamed rice.

Adapted from a video by Spice N' Pans

The Secret to Super Tender Teriyaki Pork Chops 日式照烧猪排 How to Cook Japanese Restaurant Pork Recipe

Watch on YouTube

Ingredients

pork collarcut into 2.5 cm thickness with shallow crosshatch cuts scored into each piece440 g
oyster sauce1 tbsp
waterfor the marinade50 ml
ground white peppera few dashes
garlic cloveslightly smashed3
ginger juicesqueezed from grated young ginger; reserve the pulp for the sauce10 g
cornflour1 tbsp
red onionlarge, sliced½

Steps

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1
Prepare the pork: Place the pork collar on a chopping board and score shallow crosshatch cuts into each piece. This helps the marinade penetrate better, tenderizes the meat, and prevents curling during cooking.
2
Make the marinade: Add oyster sauce, water, white pepper, smashed garlic, and ginger juice to the pork. Mix slowly by hand until the pork absorbs as much liquid as possible. Finally, add cornflour and mix well.
3
Marinate: Place the pork in the refrigerator for at least 1 hour. Remove 20–30 minutes before cooking to let it come to room temperature.
4
Pan-fry the pork: Heat oil in a pan over medium heat. Remove the garlic from the pork (it will be used for the sauce) and place the pork flat in the pan. Flip every 2 minutes for approximately 10 minutes total, until evenly browned and cooked to about 80–90% doneness. Press down the sides gently if they curl up to ensure even browning.
5
Prepare the sauce: Remove the pork and set aside. Heat the pan over medium-low heat with a little oil. Add the sliced red onion and soften it slightly until the oil is flavoured by the onion.
6
Make the teriyaki sauce: Add water, mirin, light soy sauce, and brown sugar. Add the reserved ginger pulp and garlic that were left from marinating the pork, and stir well.
7
Simmer with the pork: Return the pork to the sauce, cover the pan, and simmer over medium heat for 5 minutes. Flip over and continue cooking without the lid until the sauce thickens and clings tightly to a spoon, becoming glossy and syrupy.
8
Serve: Transfer the pork chops and sauce to a serving dish. Garnish with toasted white sesame seeds and spring onions if desired. Serve immediately with steamed rice.

Japanese Teriyaki Pork Chops

Ingredients

Steps

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