Mandaringrilledporksteaks Recipes

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MANDARIN GRILLED PORK STEAKS



Mandarin Grilled Pork Steaks image

The first time these steaks hit my grill, one of my next-door neighbors came over to the fence to inquire where the wonderful smell was coming from. Let me tell ya, these are so easy and scrumptious! This is my favorite way to eat pork steaks. NOTE: Marinade time isn't included in the "time to make."

Provided by Cream Puff

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 beef bouillon cube
1/3 cup boiling water
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon sugar
1/4 cup honey
1/4 cup soy sauce
4 -6 pork steaks

Steps:

  • MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
  • Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
  • Refrigerate at least 2 hours up to overnight, turning meat occasionally.
  • Prepare outdoor grill.
  • Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
  • Baste the steaks frequently with marinade while cooking.

ASIAN MANDARIN PORK



Asian Mandarin Pork image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 package of Curly's Sauceless Pulled Pork
1 1/2 tablespoons peanut oil
1/4 cup chicken broth
1/4 cup water
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground ginger
Salt and Pepper to taste
1 can of Mandarin oranges

Steps:

  • Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;

GRILLED GARLICKY FIVE-SPICE PORK STEAKS



Grilled Garlicky Five-Spice Pork Steaks image

The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

2 1/2 pounds bone-in or boneless pork shoulder (blade) steaks, each about 1/2 inch thick
5 cloves garlic, finely minced
1 large shallot, minced (about 1/3 cup)
1 1/4 teaspoons Chinese five-spice powder
2 tablespoons canola or other neutral oil
1 tablespoon fish sauce
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon black pepper
1/3 cup Simple Dipping Sauce (page 309)

Steps:

  • If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
  • Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
  • Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
  • Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.

MANDARIN PORK ROAST



Mandarin Pork Roast image

Make and share this Mandarin Pork Roast recipe from Food.com.

Provided by Carrie Ann

Categories     Pork

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 teaspoons dried rosemary, crushed
4 cloves garlic, minced
1 teaspoon pepper
1 (4 lb) rolled pork loin roast
1 (11 ounce) can mandarin oranges, drained
1/2 cup orange marmalade
6 tablespoons orange juice concentrate
1/8 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2 teaspoons dry mustard
1 1/2 teaspoons ground ginger
2 cloves garlic, minced

Steps:

  • Preheat oven to 450 degrees.
  • Combine rosemary, garlic and pepper; rub over roast.
  • Place roast, fat side up, on a rack in a shallow roasting pan.
  • Reduce heat to 325 degrees.
  • Roast, uncovered for 30 to 40 minutes per pound depending on the thickness of the roast.
  • Take meat out of oven at the last 1/2 hour of cooking time.
  • Arrange oranges over roast.
  • Combine glaze ingredients and brush over roast.
  • Bake 30 minutes longer or until meat thermometer reads 170 degrees, brushing often with glaze.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 600.5, Fat 22.4, SaturatedFat 8, Cholesterol 183.9, Sodium 479.9, Carbohydrate 31.4, Fiber 1.4, Sugar 27.1, Protein 66.7

CHINESE GRILLED PORK



Chinese Grilled Pork image

Make and share this Chinese Grilled Pork recipe from Food.com.

Provided by afr0bunny

Categories     Pork

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 10

1 celery rib
1 carrot
1 onion
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
5 slices orange zest
2/3 cup dry sherry
1/3 cup maple syrup
1 1/2 lbs pork tenderloin

Steps:

  • finely chop celery, carrot, and onion.
  • whisk together all ingredients except oil and marinate pork in mixture for 48 hours.
  • remove pork from marinade.
  • strain marinade into pot and reduce until thick and bubbly.
  • brush pork with 1 tbp sesame oil and grill, basting with reduced marinade.

MANDARIN PORK



Mandarin Pork image

Make and share this Mandarin Pork recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 43m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb boneless pork tenderloin
1 tablespoon cornstarch
3 tablespoons water
1 (8 ounce) can sliced bamboo shoots, rinsed and drained
1 (8 ounce) can sliced water chestnuts, rinsed and drained
8 ounces fresh broccoli, cut into thin spears
3 1/2 ounces shiitake mushrooms, stemmed and sliced
1 1/2 tablespoons oil
4 cloves garlic, minced
hot steamed rice
1 tablespoon sake or 1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons minced ginger
1 teaspoon rice wine vinegar
4 cloves garlic, minced
1/4 teaspoon sesame oil
1/4 cup light soy sauce
2 tablespoons spicy brown bean sauce
2 teaspoons grated orange zest
1 teaspoon minced ginger
1/2 teaspoon sesame oil

Steps:

  • Combine ingredients for marinade in a shallow dish.
  • Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
  • Mix together sauce ingredients in a small bowl and set aside.
  • Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
  • Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
  • Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
  • Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
  • Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
  • Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
  • Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
  • Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
  • Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
  • Serve with hot steamed rice.

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