Pork Sirloin Oriental
Pork steaks do well when cooked with liquid such as in this quick-braise recipe. Complete the meal with an accompaniment of rice and Asian coleslaw.
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 for accompaniment (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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.