Sticky Pork Recipes

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:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

Steps:

• For the sticky pork: Preheat the oven to 300 degrees F.
• Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
• Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
• For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
• When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Steps:

• Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
• About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Steps:

• Heat frying pan over medium heat.
• Cook meat for 2 minutes each side, or until meat is well browned.
• Remove meat, set aside - Keep warm -
• Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
• Cook for 3 minutes.
• Return the meat to pan and cook on each side for 1 minute.
• Simmer until the sauce thickens, and pork is cooked through.
• Serve with rice and greens.