My generation can proudly proclaim we were the first to grow up with a Costco. That means in our house, food often came from nicely printed big boxes and giant plastic vats with somewhat disappointing reality. Teriyaki sauce specifically comes to mind. Gross, fake brown, overly sticky, corn syrup laden, too sweet, some brand I’d rather forget teriyaki sauce.
Of course, my mother loved it. LOVED. She couldn’t get enough and would chronically buy a jug or two whenever there was a perceived threat of our pantry running low.
It gave me nightmares. But then again, so does fake pancake syrup. I can’t be near it without freaking out. Oh, and don’t make me open the bottle! I start cringing.
Yes, I’m a little weird. But not quite as weird as my brother who can’t take cotton out of pill bottles without gagging.
The other day, I decided it was about time to face my bottled teriyaki sauce fear. Between 1993 and 2011 should’ve given me enough time to get over this little phobia. But how to pick one? The ingredient list? Ok, maybe. By the story on the back? Um, well yes… I hate to admit it, but it was the cutsie story that got me.
It goes something like this: A Jewish boy and Chinese girl start talking about their favorite subject. Cooking. They get together and create some darn good bottled teriyaki sauce and put it on the market. (Ok, the only good bottled teriyaki sauce I know of.) They name it, Soy Vay Veri Veri Teriyaki, and it’s now got a new permanent home in my refrigerator next to the ketchup.
Wait! Don’t say it. I know, it’s true. I’m turning into my mother.
It’s also snowing here, so what better time to grill, right?
Pork, Pineapple & Sweet Pepper Kabobs
Vegetable Fried Brown Rice was a tasty side for these sweet and salty grilled kabobs.
1 pound pork tenderloin
1 red bell pepper
1 red onion
Soy Vay Veri Veri Teriyaki Sauce, or homemade
12 wood kabob sticks
1. Place the skewers in a rimmed dish and cover with water. Set aside.
2. Cut the pork into bit sized cubes. Core and cut pineapple and cut into bit size pieces. Cut the bell pepper and onion into similar size chunks. Place everything in a large bowl. Coat with about 2/3 cup teriyaki sauce. Cover and marinate for 30 minutes.
3. Brush the grill with vegetable oil and turn on to medium high heat. Skewer the kabobs leaving a small space in-between each piece. Grill kabobs, basting often with more teriyaki sauce, for about 4 minutes per side or until pork is cooked through and vegetables are slightly charred.
Recipe & photograph by Laura Flowers.