Ingredients
1½ lbs boneless pork shoulder, cut into strips
2 tbsp fish sauce
2 tbsp cornstarch
1 tsp ground black pepper
1 tsp white sesame seeds, roasted
1 tsp black sesame seeds, roasted
1 tsp sesame oil
vegetable oil, for frying, about 5 to 8 cups
¾ cup all-purpose flour
⅔ cup beer, of your choice, very cold
½ cup cornstarch
¾ cup soy sauce, preferably light
¾ cup honey
¾ cup brown sugar
2 tbsp vegetable oil
1 tbsp cornstarch
1 tbsp water
2 tsp fresh ginger, grated
1 tsp chili flakes
2 cloves garlic, minced
⅛ tsp green onions, or leeks, chopped
1 cup rice, steamed
1 tsp sesame seeds
Preparation
In a large mixing bowl, combine the pork strips, fish sauce, cornstarch, and black pepper. Mix until evenly incorporated.
Cover and set aside in a chilled area. Allow to marinate for anywhere from 2 to 4 hours.
Prepare your batter only when you’re about to deep fry your pork strips. Preheat your oil ready for deep frying, and a basket lined with paper towels.
In a mixing bowl, combine all your ingredients for the batter. Whisk until smooth and thick.
Working in batches, dip your pork strips into the batter and deep fry until golden brown and crispy, about 5 to 8 minutes per batch.
Drain into your lined basket or plate and set aside.
Dissolve your cornstarch in water until a slurry is formed. Set aside.
Heat up your vegetable oil in either a deep skillet or wok over medium heat. Add ginger and garlic, then saute until translucent.
Add chili flakes and saute briefly.
Add honey, sugar, and soy sauce. Stir to combine, then bring sauce to a boil until the sugar has dissolved.
Add your cornstarch slurry and stir to combine. Reduce sauce to a simmer, and continue simmering until the sauce has thickened slightly, no more than 5 minutes.
Add your pork into the sauce, reduce heat to low, and toss to combine evenly.
Continue simmering while stirring frequently until the sauce reduces and coats the pork strips, about 5 to 7 minutes.
Add toasted sesame seeds and sesame oil. Toss to combine.
Serve your pork teriyaki over rice, similar to a rice bowl. Garnish with sesame seeds and leeks or green onions.
Serve and enjoy!
