Grilled Pork Oriental Recipes

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

Steps:

• In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
• Add pork chops.
• Marinate in refrigerator 30 minutes- 2 hours.
• Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• In a large ziploc bag,combine first 6 ingredients.
• Add pork and turn to coat,seal bag,refrigerate 4-6 hours.
• Grill uncovered over medium heat for 10-12 minutes or until juices run clear,turning once.

Steps:

• Prepare the pork chops by removing all of the fat.
• Then poke both sides of each chop with a fork.
• Place the chops in a container with a tight fitting lid to be marinated.
• In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
• Pour the marinade over the pork chops and stir them to coat.
• Place them in the refrigerator and marinate overnight.
• When you are ready to cook the chops, pre heat the grill to medium high.
• Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
• Reserve the marinade in the container and let the pork chops sit for 2 minutes.
• After 2 minutes, rotate the chops, don't flip them yet.
• Just turn them to make nice grill marks on the one side.
• Then using the reserved marinade, lightly baste each pork chop.
• Let them cook another 2 minutes and then flip them.
• Lightly baste again with the remaining marinade.
• After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
• After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
• Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

Steps:

• If using broiler, turn it on, and cover broiler pan with aluminum foil.
• Wash, dry and trim excess fat from pork. Cut in half crosswise.
• In bowl large enough to hold meat, combine soy sauce, sherry and lemon juice. Grate ginger, and add.
• Turn pork in marinade to coat.
• If using stove-top grill, prepare. Grill or broil pork, browning on all sides, basting with marinade once or twice. Cook 7 to 10 minutes, until pork is slightly pink inside. Slice and serve.

Steps:

• Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
• Preheat an outdoor grill or preheat oven to 350 degrees F.
• Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
• While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Steps:

• Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
• Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
• Allow meat to set 5 minute before serving.

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

Steps:

• Wash and trim excess fat from the pork, and cut into 9 slices.
• Mince the garlic; combine it with the wine, soy and mustard, and add the pork, turning to coat well.
• Prepare stove-top grill, broiler or outside grill.
• Boil marinade for 2 minutes to thicken.
• Remove pork from marinade, and grill or broil until slightly pink in middle, 8 to 10 minutes total, turning once or twice. Baste with marinade until 2 minutes before pork is ready.