Grilled Pork and Vegetable Teriyaki Noodle Bowls

Langkah-langkah

1. In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, ginger and garlic powder.  Stir and bring to a simmer.  Combine the cornstarch and cold water in a separate bowl.  Whisk the cornstarch mixture into the simmering soy sauce mixture.  Continue to simmer and stir until thickened.  Remove from heat, cover and set aside to cool.

2. Put the butterflied pork in a large zip baggie, and add half of the teriyaki sauce to the bag. Rub the bag to coat the pork with the sauce; refrigerate for at least one hour to marinate. You can refrigerate for a few hours, if you'd like. Cover the rest of the teriyaki sauce and save for later.

3. Preheat your grill to medium high heat.  Place the vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.  Grill the pork and vegetables until done.  Chop the pork and vegetables into small chunks.

4. Toss hot noodles with teriyaki sauce.  Divide the noodles between four bowls.  Divide the pork and vegetables between the four bowls.  Sprinkle with sesame seeds, for garnish.