SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
STICKY SOY & HONEY PORK WITH ASIAN NOODLES
Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers
Provided by Lucy Netherton
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
- Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
- Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.
Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
HONEY-SOY PORK AND VEGETABLES
Pork cubes braised in a tangy honey, ginger, and soy sauce. Carrots, onions, and bell pepper give this simple, savory dish a veggie finish. Yum!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Brown pork cubes for 10 to 15 minutes, stirring often.
- Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt in a medium bowl. Mix together and add to the skillet, stirring together with the pork. Cover the skillet and cook for about 20 minutes.
- Add carrots and cook for another 10 minutes. Stir in onion and bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 65.5 mg, Fat 15.9 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 3.9 g, Sodium 1260.1 mg, Sugar 22.4 g
HONEY PORK STIR-FRY
A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.
Provided by noway
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
- Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
- Add to skillet, cover and cook for 15 minutes.
- Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
- Thicken sauce with cornstarch and water.
- Serve over rice. I like jasmine or basmati.
POT-ROASTED SPICED HONEY SOY PORK
Gordon Ramsay's sticky, glossy belly pork dish can be prepared well in advance.
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Preheat the grill until hot. Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat. Neaten the edges. Brush with 2 tablespoons of the oil, season and then place in a roasting tin. Brown under the grill for 10 minutes on each side. Preheat the oven to 170C/gas 3/fan 150C.
- Make the marinade. Heat the remaining 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised. Stir in the five-spice powder and honey. Cook for another minute or so. Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes. Then add the stock and boil for 2-3 minutes more. Season with freshly ground black pepper.
- Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper. Roast for 2½ -3 hours until the meat is very tender when pierced with a fork. Allow the meat to cool to room temperature in the marinade.
- Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top. Weigh down with weights or large cans and chill overnight. Strain the marinade and chill it too - don't worry if it doesn't look very glamorous at the moment, it will look better.
- When ready to complete the dish, cut the pork across the grain into 'rashers' about 2cm wide. Cut each rasher crossways in half. Heat a little oil in a non-stick frying pan until nice and hot, then sauté the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze. As each batch is cooked, cover the pork and keep it warm.
- At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling). Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.
Nutrition Facts : Calories 536 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 39 grams protein, Sodium 3.95 milligram of sodium
HONEY-SOY PORK AND VEGETABLES
Pork cubes braised in a tangy honey, ginger, and soy sauce. Carrots, onions, and bell pepper give this simple, savory dish a veggie finish. Yum!
Provided by CHRISTYJ
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Brown pork cubes for 10 to 15 minutes, stirring often.
- Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt in a medium bowl. Mix together and add to the skillet, stirring together with the pork. Cover the skillet and cook for about 20 minutes.
- Add carrots and cook for another 10 minutes. Stir in onion and bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 65.5 mg, Fat 15.9 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 3.9 g, Sodium 1260.1 mg, Sugar 22.4 g
HONEY-SOY GLAZED PORK ROAST
Time 4h
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
- In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
- Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
- Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.
Nutrition Facts : Calories 280, Fat 12, SaturatedFat 5, Carbohydrate 10, Sugar 9, Protein 33, Cholesterol 100, Sodium 440
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- Pat dry the pork shoulder (or pork belly) completely with a paper towel before adding seasoning. Score the pork with a knife to make shallow cuts, about 1/4-inch deep. This helps the pork soak in all the marinade.
- Place the marinated pork on top of the vegetables and drizzle the remaining marinade over the vegetables.
- In a small bowl, whisk to combine hoisin sauce, honey, and dark brown sugar into a smooth paste.
HONEY-SOY-ROASTED PORK WITH BRAISED VEGETABLES - FOOD …
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5/5 Total Time 2 hrs 20 minsServings 6-8
- Preheat the oven to 400°. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat, turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14-inch roasting pan.
- Pour off all of the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 120°; add 1/4 cup of stock or water to the roasting pan if the juices evaporate too quickly.
- Scatter the carrots, turnips and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read thermometer inserted in the thickest part registers 150°. Transfer the pork roast to a carving board, tent it with foil and let it rest.
- Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan juices into another smaller bowl or a gravy boat.
HONEY PORK NOODLE STIR-FRY - HEALTHY FOOD GUIDE
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5/5 Total Time 20 minsCategory MainsCalories 347 per serving
- 2 While the noodles are cooking, heat the sesame oil in a wok or large frying pan. Stir-fry the pork, then add the onion and ginger and cook for 2-3 minutes, until onion is soft.
- 3 Add the soy sauce, honey, chilli sauce, peanut butter and stock, then toss in the vegetables and mix well, stir-fry until the vegetables are tender crisp. Divide the noodles between four bowls and pile on the stir-fried pork and vegetables. Spoon over any additional sauce.
HONEY-SOY-GLAZED VEGETABLES WITH CRISPY ... - FOOD & WINE
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Servings 4Total Time 40 mins
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
- In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
- In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.
HONEY-SOY BRAISED PORK SHOULDER RECIPE | MYRECIPES
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5/5 (7)Total Time 8 hrs 5 minsServings 8Calories 380 per serving
- In a small bowl, whisk together soy sauce, honey, chili-garlic sauce and ginger until well combined. Place pork shoulder in slow cooker, pour sauce over meat and stir to coat. Cover and cook on low until pork is tender, 7 to 8 hours.
- Using a slotted spoon, transfer meat to a large bowl. Remove 1/2 cup sauce to a small bowl and whisk in cornstarch. Whisk cornstarch mixture back into slow cooker and cook, stirring once or twice, until thickened, about 5 minutes longer. Season with salt and pepper and pour over meat. Serve with rice, if desired.
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Servings 4Category Main Ingredient
- 1. Place the pork steaks in a dish. Reserve ¼ cup of the Wattie's WOK Creations Honey Soy Stir-Fry Sauce and pour the remaining over the pork. Massage the marinade into the pork. Cover and allow to marinate in the fridge for 2-3 hours or overnight.
- 2. BBQ pork over a medium heat, brushing frequently with any excess marinade, for 10-12 minutes until the pork is cooked. Allow to stand for 5 minutes before cutting into slices. Serve with the Asian noodle salad.
- 3. Pour boiling water over the vermicelli noodles and allow to stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly in cold water. Drain well. Cut vermicelli into shorter lengths and place in a mixing bowl.
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- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry half the pork for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork.
- Add capsicum, choy sum, pak choy, mushrooms and shallots to wok and stir-fry for 2–3 minutes or until vegetables have softened. Add snow peas and ginger and stir-fry for 2 minutes or until snow peas are just tender.
- Meanwhile, combine cornflour and 2 tablespoons water in a bowl. Add oyster sauce, soy sauce and honey and stir to combine. Add honey mixture and pork to wok and stir-fry for 1 minute or until pork has warmed through and sauce has thickened. Serve with lime cheeks and coriander.
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