Recipes -

Teriyaki Pork with Grilled Vegetables


Pork loins steak (160-180g), 1.5cm thick slices 1750g
Honey 105g
Lemon, juiced 1 ¼
Grilled Vegetables:
Courgette, sliced into 5cm baton 750g
Red onion, sliced into 1cm wedges 500g
Aubergine, sliced into 5cm baton 500g
Bell peppers – assorted colours, cut into 5cm baton 500g
Vegetable oil 140g
Peppercorn – pink (optional) 5g


1 Put the pork slices in a roasting tin and marinate with Lee Kum Kee (Professional) Gluten Free Oyster Sauce for at least 1 hour.
2 Heat the oven to 200°C/180°C fan.
3 Spoon over the Lee Kum Kee (Professional) Teriyaki Sauce onto pork. Roast pork slices in the oven for 20 minutes, basting a couple of times.
4 Towards the end of cooking, drizzle honey and lemon juice. Turn heat to 220°C/200°C fan. Roast for another 15 minutes.
5 Coat vegetables with vegetable oil. Set aside.
6 Heat a griddle pan to medium high heat.
7 Place sliced vegetables onto griddle pan and leave until charred marks start to form. Brush Lee Kum Kee (Professional) Teriyaki Sauce on the underside and continue to cook for 30 seconds. Turn vegetables to the other side. Repeat steps.
8 Serve whole slices of Teriyaki Pork with Grilled Vegetables and pour over any leftover roasting juices.


1 You can use pork shoulder and pork belly as alternative ingredients.
Serves   10 
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