Pork Honey Oriental Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
• Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
• Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

Steps:

• In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
• Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
• Marinate for at least 3 hours, or preferably overnight.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
• Transfer the pork shoulder from the marinade to the wire rack.
• Bake for 1 hour and 15 minutes until the edges are slightly charred.
• Pour the marinade through a strainer into a medium pot.
• Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
• Glaze the pork with the reduced marinade every 15 minutes.
• When the pork is done, slice and serve with white rice and bok choy.
• Enjoy!

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• 1. Cut pork into 1" pieces. In small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt. Set aside. Brown pork in oil in wok or large skillet. Add gravy mixture to pork; cover. Lower heat; cook 20 minutes. Add carrots; cook 10 minutes. Add onion & green pepper; cook 5 to 10 minutes more.

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.