Online Resources /

Teriyaki Pork & Bok Choy

By Bethany Fong, Community Kitchens Northwest Registered Dietician
porky 38
We love this tasty recipe for teriyaki pork. If you’re looking for a source of humanely raised, pastured heritage pork, check out our meat CSA. If you prefer, substitute pork for beef, salmon or tofu — or chicken! Serves 4.                                                                                             


2 pounds of thinly sliced (½ inch cut) pork (shoulder or round steak) or pork chops (1 inch)
1 cup soy sauce
1 cup water
1 cup sugar
2 tablespoon ginger, grated
2 tablespoon garlic, grated (4-5 cloves)
2 sprigs green onion, sliced on a diagonal (optional garnish)
Toasted sesame seeds (optional garnish)
Bring soy, water, sugar, ginger and garlic to boil in a small sauce pan until sugar is dissolved. Cool to room temperature. When marinade is cool, set aside a ½ cup for basting. Pour the remaining marinade over the pork. Allow pork to marinate for at least 1 hour, or over night (longer time needed for thicker cuts).
Note: marinade can be made 2-3 days ahead of time.

  • Heat a grill or grill pan to medium-high heat.
  • Place pork on grill and cook on one side until it releases (doesn’t stick to grill). Flip and cook until done. Depending on the thickness of the pork, estimated cooking times are:
    • ½ inch: 2-3 minutes on either side
    • 1 inch: 3-5 minutes on either side
    • 1 ½ inch: 4-6 minutes on either side
  • Brush pork with reserved marinade once it is cooked.
  • Garnish with green onions and toasted sesame seeds. Serve with steamed rice and bok choy.


1 pound of baby bok choy, cut in half
½ inch ginger, peeled and thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
Ground black pepper

  • Fill a shallow pan with a ½ inch of water. Add ginger and bring to a boil.
  • Place the bok choy in the pan and cover. Cook for 3-4 minutes until stem of the bok choy is tender when pierced with a knife.
  • Remove bok choy. Drizzle with soy sauce and sesame oil. Season with black pepper.

Recipe by Bethany Fong, Registered Dietician
Seattle Tilth’s Community Kitchens Northwest