Pork tenderloin, sirloin, or country style spareribs.

Onions- ½ medium onion, chopped (3/4 in. squares), per pound of meat

Green, red, or yellow bell pepper- ½ large pepper, chopped, per lb of meat

Canned, dried, or fresh fruit or jam to taste

Rice wine vinegar- 1 Tbs/lb meat

Corn starch- 1 heaping tsp/lb meat dissolved in water

Takaya Teriyaki Sauce- ½-3/4 cup/lb meat

Crushed red chilies (optional)- to taste

Celery (optional)- ½ cup/lb meat


Cut pork into bite size pieces and brown them in a sauté pan at high heat.

Add teriyaki sauce, onions, and vinegar (optional crushed reds for heat) and simmer covered at medium-low heat for 1 hour or until meat is tender, stirring occasionally.

Add celery after ½ hr

Add bell pepper and fruit after 50 min.

Add liquefied cornstarch and stir to thicken when meat is done.

Serve with steamed rice.


I’ve made this at different times with raspberry jam, blackberry jam, apricot jam, dried apricots, fresh apricots (I like apricots), fresh plums, fresh mandarin oranges, canned mandarin oranges, canned pears, and canned fruit cocktail and they all work. I’ve no doubt that there are many other things that would work just as well. So go with what you like, with what you feel, or with whatever happens to be around. Proportionally, I usually use around ½ cup of fruit per lb of meat, and maybe a little less if I’m using jam. Also canned fruit should be added just before thickening as it needs no cooking.

Of course the amount of teriyaki sauce can be varied to control how tasty the sauce becomes. Also the heat at which the meat is simmered will affect the amount of liquid remaining when the meat is done.  This in turn affects tastiness of the sauce and the amount of cornstarch need to thicken it. Adjust accordingly. Also be sure to bring sauce to a simmer as the corn starch is added as that helps it to thicken. It will thicken a bit more as it cools.

I’ve made this entree with chicken and also with extra firm tofu but the cooking time needs to be shorter. Also pork tenderloin can be cooked less as well.

If the meat being cooked has a lot of fat, it can be skimmed off before adding the fruit.

If you prefer a sweeter flavored sauce, honey or brown sugar can be added before thickening with corn starch.