|Teriyaki Pork & Rice|
Remove fat from pork chops. Discard.
Place pork in a zip-top bag. Place 1/2 of soy sauce, ginger, scallion, brown sugar sub, rice vinegar and garlic powder in bag and mix the whole thing up. Make sure to coat the pork well. Place rest of each of the sauce ingredients into a small jar and cover and shake well. Reserve for later.
Let pork marinate for 1 hour.
Preheat a stovetop grill. When hot, spray pork with a bit of cooking spray. Place on grill and cook until cooked through and no longer pink. This should take anywhere from 5 minutes per side, to 8 minutes per side, depending on thickness of chops.
When cooked, remove from grill and turn off burners.
Let cool a bit and then slice into small pieces (about 1" in size).
Place rice in a big bowl. Top with cooked green peas. Mix in remaining sauce ingredients in jar. Mix all ingredients well.
To serve: Place 1/2 of mixture in two serving bowls. Top each with half the cooked pork. Drizzle some of the remaining sauce (if there is any) over the pork and rice mixture. Serve.
Possible garnishes: chopped scallion, chopped cilantro or chopped mint
NOTES : Risa's notes:
* If you are on a low carb plan, serve yours without the rice or peas and use cooked mushrooms for the peas.
If you Somersizing, same way - serve pork with cooked mushrooms and other non-starchy vegetables.
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