Pork Strips Recipes Easy

MARINATED PORK STRIPS

Steps:

• In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
• While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

PORK STRIPS

Steps:

• In a mixing bowl add the sugar and soy together.
• make it more of a marinade sauce than a paste.
• add the pork strips and refrigerate at least one hour or over night.
• When ready to cook add the extra virgin olive oil (or whatever type of oil you use) to a large skillet brown the pork then remove from the skillet add the tomatoes with green chilli, corn and mushrooms (can use other vegies).
• Let them get warm.
• In a sauce pan bring the water to a boil then add the rice.
• when the veggies are warm add the sauce in the skillet along with the pork.
• Put the rice on the bottom of the plate then add the mixture of pork and veggie.
• salt and pepper to your liking.
• Enjoy.

PORK BELLY SLICES

Steps:

• Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
• Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

FRIED PORK STRIPS

Steps:

• Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
• Pour the water into a bowl and set aside.
• Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
• Dip each pork strip into the water and then into the flour mixture until well coated.
• Set aside for a few minutes.
• I find it easier to do all of the pork strips before following the next step.
• Preheat a large skillet.
• Pour the oil into the skillet and heat until hot.
• Using a fork or tongs, place each of the pork strips into the hot oil.
• Fry for 10 minutes on each side or until done and not longer pink in the middle.
• Remove the strips onto a plate with a paper towel on it.
• Serve with mashed potatoes and gravy for a tasty meal.

MARINATED PORK STRIPS

Steps:

• In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.

EASY PORK STIR-FRY

Steps:

• In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
• In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
• Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
• Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.