Sticky Hoisin Pork Steaks Recipes

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STICKY CHINESE BBQ PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY



Sticky Chinese BBQ Pork | Slimming & Weight Watchers Friendly image

Enjoy this delicious, slimming friendly Sticky Chinese BBQ Pork, even when you're counting calories or following diet plans like Weight Watchers!

Provided by Kate

Categories     Dinner     Lunch     Party Food

Time 20m

Number Of Ingredients 13

8 pork medallions
3 tsp soy sauce
1 tbsp hoisin
1 tbsp rice vinegar
1 tbsp honey
1 tbsp oyster sauce
2 cm ginger
3 cloves garlic
1/2 tsp sriracha
1 tsp onion granules
1 tsp Chinese 5 spice
1/2 tsp tomato puree
low calorie cooking spray

Steps:

  • Mix all the ingredients in a large bowl. Remove 2 or 3 tablespoons of the marinade and set aside for basting the pork during cooking.
  • Add the pork to the bowl and coat it well with the marinade.
  • Cover the bowl with cling film or place in a food bag and refrigerate while you heat up the BBQ (you can make these up the day before to save time if you want).
  • Spray both sides of the pork with low calorie cooking spray and cook on a hot BBQ for 2 minutes on each side. Turn the BBQ down to a medium heat (or move the pork to a slightly cooler part of the grill).
  • Cook for 5 or 6 minutes on each side (basting with the reserved sauce halfway through cooking each side) or until the internal temperature reaches 75°c (170 °f).
  • Serve with your favourite BBQ side dishes.

Nutrition Facts : Calories 103 kcal, Carbohydrate 4.6 g, Protein 17 g, Fat 1.7 g, SaturatedFat 5 g, Sodium 205 mg, Fiber 0.1 g, Sugar 3.6 g, UnsaturatedFat 0.011 g, ServingSize 1 serving

STICKY HOISIN PORK STEAKS



Sticky hoisin pork steaks image

Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

150g hoisin sauce
6 thin-cut pork loin steaks
360g long grain rice
1 tbsp sunflower oil
1 tbsp soy sauce
3 spring onions , thinly sliced on an angle
2 tbsp white wine vinegar
1 tbsp soy sauce
½ red cabbage , cored and finely shredded (about 300g)
300g carrots , coarsely grated or cut into matchsticks
½ cucumber , halved, deseeded and thinly sliced
½ small pack mint

Steps:

  • Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
  • Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
  • Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 milligram of sodium

STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES



Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses image

Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.

Provided by James Dumapit

Categories     Bon Appétit     Dinner     Pork     Grill/Barbecue     Grill     Molasses     Garlic     Ginger     Honey     Sesame Oil     Summer

Yield 8 servings

Number Of Ingredients 16

Pork:
2 heads of garlic, cloves separated, peeled
1 (wide, 6") piece ginger, peeled, chopped
1 cup hoisin sauce
3/4 cup fish sauce
2/3 cup honey
2/3 cup Shaoxing (Chinese rice) wine
1/2 cup chili oil
1/3 cup oyster sauce
1/3 cup toasted sesame oil
1 (4-5-lb.) skinless boneless pork shoulder (Boston butt)
Kosher salt
Glaze and assembly:
3/4 cup (packed) dark brown sugar
1 Tbsp. mild-flavored (light)molasses
Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

Steps:

  • Pork:
  • Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
  • Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
  • Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
  • Glaze and assembly:
  • Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
  • Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
  • Do Ahead
  • Pork can be roasted 2 days ahead. Let cool; cover and chill.

STICKY HOISIN RIBS



Sticky hoisin ribs image

Tender, glazed, finger-licking ribs are hard to beat. Start these off low and slow in the oven, then move to the barbecue for the perfect smoky, sticky finish.

Provided by Jamie Oliver

Categories     Pork     BBQ food

Time 3h30m

Yield 6

Number Of Ingredients 18

4 racks of higher-welfare baby back pork ribs, (1.5-2kg)
2 teaspoons Chinese five-spice
olive oil
1 bulb of garlic
2 oranges
290 ml hoisin sauce
1 bunch of fresh rosemary or thyme (30g), optional
450 g jasmine rice
SALAD
1 bunch of spring onions
1 bunch of radishes
1 bulb of fennel
3 fresh mixed-colour chillies
1 bunch of fresh coriander, (30g)
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 teaspoon low-salt soy sauce
4 cm piece of ginger

Steps:

  • Preheat the oven to 160°C/325°F/gas 3.
  • Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
  • Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
  • Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
  • Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
  • Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
  • Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
  • Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
  • Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!

Nutrition Facts : Calories 912 calories, Fat 40.9 g fat, SaturatedFat 12.6 g saturated fat, Protein 41.3 g protein, Carbohydrate 99.7 g carbohydrate, Sugar 25.5 g sugar, Sodium 2.7 g salt, Fiber 1.2 g fibre

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