I am trying out some new cameras for food pictures, so the quality over the next few posts may vary. I used to use my phone but it decided it doesn’t like to work or transfer my pictures anymore. It is what it is!

Also, with the change in counter space, there may not be the ingredient pictures before each recipe. If you miss them, let me know!

RECIPE: Teriyaki Pork with Sweet and Spicy Rice 
Makes 4 Servings 

SUPPLIES NEEDED:
2 Cast iron pans
Cutting Boards
Knife
Wood Spatula
Cooking Fork

INGREDIENTS:
Pork Loin
Rice
Canned Pineapple
Avocado Oil
Carrots
Celery
Canned Peppers
Water
Soy Sauce
2 Eggs
Ginger
Sesame Oil
Honey
Sugar
Garlic
Apple Cider Vinegar

DIRECTIONS:
1) In a pan, heat a bit of avocado oil. Sprinkle in the uncooked rice and let it begin to slightly toast in the oil.
2) Pour the pineapple juice from the canned pineapple over the rice. Bring it to a simmer and keep stirring to ensure that the rice is evenly absorbing the juice and not sticking or burning.
3) When the juice gets low, add water and let the rice cook on low like normal.
4) Chop celery and carrots and add to the cooking rice.
5) In a bowl, mix together honey, a bit of sugar, diced garlic, ginger, soy sauce, apple cider vinegar, and a tiny splash of water. I can’t give more exact measurements because my husband mixes it by sight and taste.
6) Slice pork tenderloin. 
7) Heat a bit of sesame oil in the another pan. Just a bit, because it can easily overpower.
8) Dip the pork tenderloin in the teriyaki sauce before dropping it into the pan.
9) Let both sides of the pork sear before pouring the rest of the teriyaki over it and letting it cook in all the goodness of the sauce.
10) Stir the cooked sweet rice and veggies. Add a few canned peppers to add a bit of spice throughout the rice.
11) Stir in soy sauce and two eggs into the rice, letting it all cook together.
12) Serve it as two separate parts of a meal, or lay the pork right over the rice for a delicious dinner.