Pork Teriyaki Recipe

Prepare pork

Pat the pork dry with paper towels. Trim any large pockets of fat if desired. If the pork loin is more than 1 inch thick, score the surface lightly in a crosshatch or butterfly to promote even cooking.

Season

Rub the pork all over with the neutral oil, then season evenly with kosher salt and black pepper. Let sit at room temperature for 20 minutes while you make the sauce (this helps even cooking).

Preheat grill or pan

Preheat a grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Oil the grill grates or skillet lightly to prevent sticking.

Grill or sear

Sear the pork on the hot grill or skillet 3–4 minutes per side until nicely browned. Move to indirect heat (or lower the heat in pan) and continue cooking until the internal temperature reaches 140–145°F (60–63°C) for slightly pink, juicy pork, about 10–15 more minutes depending on thickness. Turn occasionally for even cooking.

Rest and slice

Transfer the pork to a cutting board and tent loosely with foil. Rest 8–10 minutes (temperature will rise a few degrees). Slice the pork against the grain into 1/4-inch slices before serving.

Combine base ingredients

In a small saucepan combine the soy sauce, mirin, sake, granulated sugar, sliced ginger, and smashed garlic. Stir to dissolve the sugar.

Simmer

Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Allow to simmer 6–8 minutes so flavors concentrate and alcohol cooks off, stirring occasionally.

Thicken

Whisk the cornstarch into the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes more until the sauce thickens to a glossy, slightly syrupy consistency. Remove from heat and discard the ginger slices and garlic if you prefer a smooth sauce.

Finish sauce

Stir in the toasted sesame oil for aroma. Taste and adjust sweetness or salt by adding a little more sugar or a splash of water if too strong. Keep warm until ready to brush onto pork.

Glaze pork: During the last 1–2 minutes of grilling, brush a generous coating of warm teriyaki sauce over both sides of the pork. If using a grill, watch closely to avoid burning the sugar in the sauce; brush once more after removing from heat if desired.

Slice and plate: Arrange the rested, sliced pork on a serving platter. Spoon any remaining warm teriyaki sauce over the slices.

Garnish: Sprinkle the sliced pork with toasted sesame seeds and thinly sliced green onions. Serve with lime wedges on the side for a bright squeeze of acid, if using.

Serve suggestion: Serve over steamed rice or with grilled vegetables. Leftover sauce can be refrigerated for up to 5 days.