Spicy Sticky Marmalade Pork Recipes

SPICY & STICKY MARMALADE PORK

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chile flakes for 5 minutes until soft.
• Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over - keep stirring the onion to prevent it catching. Add the marmalade and 80 to 100 milliliter (scant 1/2 cup) water and stir to create a sauce; bring to a steady simmer.
• Add the greens, cover and cook for 2 to 3 minutes until the greens are wilted and the pork is tender and sticky.

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.

PORK CHOPS WITH MARMALADE SAUCE

Steps:

• To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
• Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
• Remove the pork from the refrigerator 30 minutes prior to grilling.
• Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
• Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
• Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
• To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.