Teriyaki Pork Marinade

About This Marinade

This teriyaki marinade brings a sweet, salty, glossy flavour profile to your pork. Simmer the sauce briefly to dissolve the sugar. Reserve some for basting during cooking.

Ingredients

Pork is mild and takes on marinade flavours beautifully. Bone-in chops hold moisture better during marinating.

How to Make Teriyaki Pork Marinade

1. Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
2. Prep the pork: Pat the pork dry with paper towel. Trim any excess fat if needed.
3. Marinate: Add the pork to the marinade, making sure every piece is well coated. Refrigerate for 2 hours minimum, up to 24 hours for deeper flavour.
4. Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
5. BBQ: Shake off excess marinade and grill over high heat (220-260°C / 425-500°F) until the internal temperature reaches 63°C (145°F).
6. Rest: Let the pork rest for 5-10 minutes before serving.

Tips for the Best Teriyaki Pork

• Don't skip the rest — resting allows the juices to redistribute for a juicier result.
• Use a meat thermometer — the only reliable way to know your pork is done is by checking the internal temperature.
• Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
• Watch for burning — the sugar in this marinade caramelises quickly. Use medium-high heat and watch closely.

Common Mistakes to Avoid

• Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
• Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
• Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
• Overcrowding the BBQ — give each piece space so it sears rather than steams.

Best Pork Cuts for Teriyaki Marinade

The best cuts of pork for this marinade are: chops (bone-in), loin steaks, tenderloin, belly strips, shoulder steaks.

Bone-in pork chops hold moisture better than boneless. The bone also adds flavour during cooking.

Frequently Asked Questions

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