Main course

Teriyaki Pork with Baby Corns and Kale


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Teriyaki Pork with Baby Corns and Kale
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Try this tasty Japanese food recipe for Teriyaki pork with baby corns and kale! It's an easy recipe to prepare at home.

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  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Japanese

Ho to prepare a delicious Teriyaki pork with baby corns and kale

Cook the kale and baby sweetcorn in a large saucepan of salted, boiling water for about 3 minutes.

Drain well and refresh immediately in iced water.

Drain well and pat dry.

Add 2 tbsp cold water to the cornflour in a small bowl and stir to a smooth paste.

Combine the soy sauce with the brown sugar, garlic powder, honey, and chicken stock in a saucepan.

Bring to the boil over a moderate heat, stirring, before whisking in the cornflour paste.

Return to the boil and cook until thickened to a thick coating consistency.

Remove from the heat and set aside.

Heat the sesame oil in a large frying pan or wok set over a high heat until hot.

Season the pork and cooked baby sweetcorn with salt and pepper.

Add to the hot sesame oil and stir-fry until lightly browned, about 3 minutes.

Add the kale, sesame seeds, and prepared sauce, and continue to stir-fry for a further 2 minutes until everything is warmed through.

Serve your Teriyaki pork with baby corns and kale immediately for best results.

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