Sticky Honey Pork 20 Easy Pork Food

STICKY HONEY PORK (+20 EASY PORK RECIPES)

Steps:

• Add the honey, soy sauce, chili sauce, and rice vinegar into a bowl and whisk all the ingredients together until the honey dissolves into the sauce. Set aside.
• In a separate bowl, add the corn starch, garlic powder, salt, and pepper. Mix until combined.
• Next, thin the pork chops into 2 and 3-inch long strips that are about 1/2 inch thick.
• Toss each pork strip in the corn starch mixture so that each piece of pork is covered.
• Heat a large skillet over medium/high heat. Add olive oil.
• When olive oil is fragrant, add one layer of pork strips to the pan. Be sure not to crowd the pan, depending on the size of the pan, you may need to cook the pork in two batches.
• Sear the pork strips for 2-3 minutes on the first side and then remove the pork from the pan and place it on a plate (the pork will be cooked more later).
• Repeat steps 6 and 7 until all of the pork is seared on one side.
• Place all pork back into the skillet and then add the honey garlic sauce to the pan.
• Bring the sauce to simmer over medium heat, stirring periodically. Let the sauce simmer with the pork for 3-5 minutes until the sauce thickens.
• Remove from heat, toss the pork, and sprinkle the pork with green onions and sesame seeds.
• Serve alone, with rice, or with a vegetable side dish.

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

EASY GARLIC GINGER GLAZED STICKY PORK

Steps:

• In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
• Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
• Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
• Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

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.