Sticky Lemon Pork Recipes

STICKY GARLIC PORK CHOPS

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

SPICY LEMON PORK SAUTE

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
• Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 145 degrees F (63 degrees C).
• Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.

STICKY CHINESE PORK

Steps:

• Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
• Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
• Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.

STICKY LEMON PORK

Steps:

• Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
• Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.

STICKY HONEY SOY PORK CHOPS

Steps:

• Preheat a large frying pan or skillet over high heat. Pat the pork chops dry with kitchen paper then season with 2 teaspoons oil and salt.
• Cook the pork chops in the hot pan for 3-4 minutes per side until well browned. Turn the chops onto their fat caps and allow to cook for another 2-3 minutes until the fat is well browned. Remove from the pan and set aside.
• Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Pour into the pan and allow to simmer. Cook for 2-3 minutes until the sauce coats the back of a spoon then add the pork chops back in.
• Glaze the chops with the sauce until they are coated, sticky and shiny.
• Remove from the heat and serve.

STICKY CHINESE PORK SPARE RIBS

Steps:

• Mix marinade ingredients together in a bowl or freezer bag. Add the ribs and marinate for at least an hour, or overnight if possible. You can freeze the marinaded meat if you wish.
• Before cooking, let the ribs come to room temperature.
• Preheat the oven to 160C/320F.
• Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out.
• Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
• Take out of the oven, remove the foil and touch the ribs - they should be quite tender, but not falling off the bone. The marinade in the baking dish should still be quite watery.
• Turn the ribs over, then return the baking dish to the oven without the foil. After 20 minutes, take the ribs out - they should be nicely browned and starting to char. Turn the ribs, then spoon the marinade over, then return to the oven for another 10 to 20 minutes.
• The ribs are done when they are falling off the bone, sticky and glossy and the marinade has reduced down to a thick sauce coating the ribs.
• Rest for 5 minutes. Garnish with coriander, sesame seeds, julienned shallots and sliced fresh red chilli.

STICKY CHINESE PORK BELLY

Steps:

• Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
• Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
• Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks.
• In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
• Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
• Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
• Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
• Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

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.

LEMON-HONEY PORK CHOPS

Steps:

• Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
• Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
• 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.