Pork Strips Recipes

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MARINATED PORK STRIPS



Marinated Pork Strips image

Meet the Cook: Especially if you're having company, this is a good recipe. While it looks like you spent time on it, it's actually easy. Married 6 years, we have three little ones. Technically, I'm not working, but I've never worked so hard in my life! -Karen Peterson, Hainesville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

5 tablespoons soy sauce
1/4 cup ketchup
3 tablespoons white vinegar
3 tablespoons chili sauce
3 tablespoons sugar
2 teaspoons salt
1/8 teaspoon pepper
3 garlic cloves, minced
2 cans (12 ounces each) lemon-lime soda
2 pounds pork tenderloin, cut lengthwise into 1/2-inch 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.

Nutrition Facts :

MARINATED PORK STRIPS



Marinated Pork Strips image

An easy and unique use of pork; it always gets rave reviews.

Provided by RC2STEP

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 3h55m

Yield 8

Number Of Ingredients 8

½ cup soy sauce
3 tablespoons white sugar
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons ground ginger
¼ cup sesame seeds
2 tablespoons vegetable oil
1 pound pork tenderloin

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.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 7.8 g, Cholesterol 24.5 mg, Fat 7 g, Fiber 0.8 g, Protein 10.7 g, SaturatedFat 1.2 g, Sodium 922 mg, Sugar 5.1 g

FRIED PORK STRIPS



Fried Pork Strips image

This is a recipe I came up with on "one of those days" when an exact recipe did not appeal to me. I used an ingredient from another recipe that I would not have thought about using had I not seen the recipe. I used boneless pork tenderloin cutlets to make these with. I am sure other types of pork will work just as well. If you have leftover flour mixture, you can use some of it to make gravy with. These are good served with mashed potatoes and gravy. Preparation and cooking times are approximate. Since submitting this recipe, I have also used lean, boneless pork ribs for this recipe. I just cut them into strips. My neighbors say they are "the bomb"! :) You can also use pork chop and not cut them into strips. Use them whole. It really makes the chops tender and flavorful.

Provided by AuntWoofieWoof

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless pork tenderloin steak (approx 2 cutlets)
1 cup flour
1 tablespoon savory steak seasoning (recipe #73103) or 1 tablespoon other steak seasoning
1 tablespoon instant chicken bouillon granules (or enough crushed bouillon cubes to make 1 tablespoon)
1 cup water (approx)
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 361.8, Fat 27.7, SaturatedFat 3.6, Cholesterol 0.5, Sodium 866.4, Carbohydrate 24.7, Fiber 0.8, Sugar 0.1, Protein 3.8

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

PORK BELLY SLICES



Pork belly slices image

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

Provided by Elena Silcock

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 8

500g pork belly slices
4 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp light brown sugar
1 tbsp cider vinegar
1 tbsp dark soy sauce
1 tsp English mustard
1 clove garlic, crushed

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.

Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium

PORK STRIPS



Pork Strips image

I was a college student when I came up with this recipe. (it really was all that I had in the cupboards) Please enjoy My Family loves it.

Provided by lovecole2

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
10 tablespoons soy sauce
8 ounces pork, strips
2 teaspoons extra virgin olive oil
1 cup mushroom
12 ounces drained whole corn
1 (8 ounce) can tomatoes and green chilies, drain some juice out
3 cups water
3 cups white rice
salt and pepper, to taste

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.

Nutrition Facts : Calories 2112.3, Fat 19.3, SaturatedFat 5.1, Cholesterol 97.5, Sodium 5602.8, Carbohydrate 419.2, Fiber 13.4, Sugar 157.4, Protein 68.9

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