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Pork steaks/blade steaks do well when cooked
with liquid like this quick braising recipe. Complete the meal
with a salad and hot tea.
Pork Sirloin Oriental
- 4 boneless pork sirloin steaks, 3/4-inch
thick
2 teaspoons olive oil
1/4 cup hoisin sauce
1/4 cup water
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot pepper sauce
1 cup sliced radishes or water chestnuts
1 large red pepper cut into strips
1/2 of a 6-ounce package frozen pea pods, thawed
1 teaspoon cornstarch
Hot cooked rice, optional
- In large skillet, heat oil. Brown steaks
over medium-high heat for 4 minutes on each side. Lower heat.
Combine hoisin sauce, water, soy sauce, ginger, garlic powder,
onion powder and hot pepper sauce. Add to skillet. Cover tightly
and simmer over medium-low heat for 20 minutes, turning chops
over once.
- Add radishes and pepper strips. Cover
and cook 5 minutes.
- Remove meat from skillet; keep warm.
- Stir pea pods into mixture; heat through.
Thicken if desired with 1 teaspoon cornstarch mixed with 1 tablespoon
water; stir into hot mixture. Cook and stir until slightly thickened
and bubbly.
- Serve vegetables and chops with hot cooked
rice if desired.
Serves 4.
Recipe provided courtesy of Pork, Be Inspired®.
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