Easy Garlic Ginger Glazed Sticky Pork Recipes

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

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.

Steps:

• To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
• Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
• To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
• To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
• For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.