Honeysesamepork Recipes

Steps:

• Combine soy sauce, ginger, garlic and sesame oil.
• Place tenderloin in a resealable plastic food storage bag and pour the soy sauce mixture into it.
• Marinate for 2 hours in the refrigerator. **I do not recommend marinating this any longer than 2 hours - as the pork will become too salty tasting**.
• Preheat oven to 375 degrees.
• Remove pork from marinade and pat dry with a paper towel.
• Mix honey and brown sugar on a plate. (You could use a whisk if you're having trouble mixing these ingredients.).
• Place sesame seeds on another plate.
• Roll pork in honey mixture and then roll in the sesame seeds.
• Roast in a shallow pan for 20 to 30 minutes or until meat thermometer inserted into the thickest part registers 160 degrees.
• Suggested to serve over rice.

Steps:

• Combine soy sauce, garlic, ginger and sesame oil.
• Place the pork tenderloin in a heavy plastic bag.
• Pour the soy mixture over the pork to coat well.
• Cover and marinate 6-24 hours in the refrigerator.
• Remove the pork from the marinade; pat dry.
• Let sit out at room temperature for 1 hour before coating and cooking.
• Mix together the honey and brown sugar in a shallow plate.
• Rub the tenderloin in oil all over.
• Place sesame seeds on a separate shallow plate.
• Roll pork in the honey mixture, coating well.
• Then roll in sesame seeds.
• Roast in a shallow pan at 375 degrees for 20-30 mins or until the pork is cooked.
• Remove to a platter, slice thinly to serve.

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.

Steps:

• Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
• Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
• Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
• Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
• Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
• Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

Steps:

• In a large resealable plastic bag, combine sherry and soy sauce; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade; pat pork dry. Place honey and sesame seeds in separate shallow bowls. Roll pork in honey, then sesame seeds. Place on a rack in a shallow roasting pan. Bake at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small bowl, combine sauce ingredients. Serve with pork.

Steps:

• Combine soy sauce, vinegar (or sherry), honey and cumin and stir to mix well.
• Remove any fat on pork and place in marinade, turning to coat. Marinate from 1 hour to overnight,
• Prepare a charcoal fire and allow it to burn down to gray ash. Grill pork, turning frequently and basting with marinade. Grill a total of 15 to 20 minutes until the thick middle part is pale pink. Ends will be done sooner; they may be cut off and set aside. Slice and serve.

Steps:

• Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer chicken and sauce into an oven-proof dish.
• Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.