Teriyaki Pork Loin Salad Donburi

Many evenings our diner will be a concoction of a salad and some type of meat cooked and sliced over the top. When I saw this posting from a blog on FOODBUZZ called "Just One Cookbook",  I had to try it. 

It was just great and in the words of one of my daughter-in-laws is a "do again".

It is easy and good and a little different. The recipe calls for thin sliced pork chops and my adaptation was to thin slice a pork loin roast and it also called for Sake and I used Dry Vermouth instead.

The Iceberg Lettuce over the hot rice and under the warm pork and the sauce makes a bit of a wilted salad we really enjoyed and it is a little different usage of that vegetable. This serves 2 people.


2-4 thin cut center pork loin chops
oil for frying

3 T. cooking Sake (Dry Vermouth)
3 T. vinegar (Rice Wine)
3 T. say sauce
2 T. sugar
1 T. grated ginger
2 cloves garlic smashed with the side of a knife
1/2 T. sesame oil
To Finnish:

2 servings prepared Japanese rice
2 Iceberg lettuce leaves cut in julienne strips
2-4 cherry tomatoes halved
2 green onions sliced thin
1.) Combine seasonings in a small bowl and set aside.

2.) In a non stick pan heat oil over high heat. Add the meat and nicely brown, turn over and cook another 5 minutes.

3.) Add seasonings to the pan and bring to a simmer over very low heat. Cook covered 10 minutes. Take out the meat and increase the heat to cook and thicken the sauce a little.

4.) Serve the hot rice in a flat shallow bowl and place the lettuce on top. Slice the meat and place it over the lettuce. Pour the thickened sauce over all and sprinkle with the green onion. Garnish with the tomato on the side. 

Enjoy, we did!!

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