Malay Marinade For Grilled Pork Recipes

Steps:

• Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
• Preheat the oven to 190°C (375°F).
• Place the pork belly on a grill tray.
• Roast the pork belly in the oven for 20 minutes, turning halfway through.
• Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
• Enjoy!

Steps:

• Cut pork belly into pieces about 3-inches square. Thinly slice each piece into squares no more than 1/4-inch thick. (Partly freezing the pork belly will make it easier to slice.)
• Combine soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.
• In a small saucepan, bring stock to a simmer. Add mushrooms, turn off heat and steep 30 minutes. Strain out mushrooms, and save for other use. Add honey and 1 tablespoon sesame oil to the stock. Simmer 10 to 15 minutes, until reduced by half. Whisk in cornstarch mixture and cook a few minutes longer, until thickened. Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.
• Remove pork from refrigerator. Heat a grill or grill pan and brush with vegetable oil. Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes' total cooking time. Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.
• Arrange pork and squash on a platter. Heat glaze and brush on pork and squash. Sprinkle with scallions and sesame seeds and serve.

Steps:

• Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
• Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

Steps:

• Mix all ingredients except for the pork.
• Add the pork to marinate 2 hours at room temperature (or longer in the refrigerator); turning meat occasionally.
• If using pork cubes, place on water soaked skewers.
• Grill until done, about 5 minutes per side.
• Serve with rice or herbed new potatoes.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).