Pot Roasted Spiced Honey Soy Pork Recipes

Steps:

• Preheat oven to 180°C.
• Mix the soy sauce, sesame oil, honey and oil.
• Brush both sides of the ribs well with the marinade, then place in the baking dish.
• Bake in the oven for 60 minutes.
• Baste occasionally during cooking with soy sauce and honey mixture.
• Serve with fresh lettuce, tomato and avocado salad.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

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 oven to 300°. Pat meat dry. Combine cinnamon, ginger, garlic powder and salt; sprinkle mixture over meat, patting to adhere. Insert whole cloves about 1 in. apart. Place on a rack in 15x10x1-in. baking pan lined with foil. Let stand 30 minutes. Bake until fork-tender, about 3 hours. Remove from oven; discard cloves. Increase oven setting to 425°., For glaze, microwave ingredients on high until sugar dissolves, about 1 minute. Brush glaze over roast. Return to oven until dark brown and caramelized, 12-15 minutes, brushing with glaze halfway through cooking. Remove from oven; let stand 45 minutes before slicing.

Steps:

• Preheat the grill until hot. Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat. Neaten the edges. Brush with 2 tablespoons of the oil, season and then place in a roasting tin. Brown under the grill for 10 minutes on each side. Preheat the oven to 170C/gas 3/fan 150C.
• Make the marinade. Heat the remaining 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised. Stir in the five-spice powder and honey. Cook for another minute or so. Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes. Then add the stock and boil for 2-3 minutes more. Season with freshly ground black pepper.
• Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper. Roast for 2½ -3 hours until the meat is very tender when pierced with a fork. Allow the meat to cool to room temperature in the marinade.
• Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top. Weigh down with weights or large cans and chill overnight. Strain the marinade and chill it too - don't worry if it doesn't look very glamorous at the moment, it will look better.
• When ready to complete the dish, cut the pork across the grain into 'rashers' about 2cm wide. Cut each rasher crossways in half. Heat a little oil in a non-stick frying pan until nice and hot, then sauté the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze. As each batch is cooked, cover the pork and keep it warm.
• At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling). Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.

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:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and bacon; saute until bacon is cooked but not quite crispy, about 5 minutes. Add pork chops and sear for about 1 minute on each side. Gently stir in honey, soy sauce, and garlic.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork chops to a plate and switch back to Saute function.
• Whisk cold water and cornstarch together in a small bowl; pour into the pot. Cook and stir until sauce thickens, about 5 minutes. Pour sauce over pork chops.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
• Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
• Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

Steps:

• Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
• Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
• Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.