Saturday, May 30, 2020
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Huli-Huli Pork Steak

HULI-HULI means “turn-turn” referring to the method of cooking for this popular Hawaiian barbecue dish, it’s typically made with chicken. The recipe below is pork version, I used pork steak and cooked it over stove-top grill.

The first time I tried this recipe, I used pork ribs; but instead of marinating it overnight, I braised the ribs with the marinade with a little water added until tender then I finished cooking it over the grill. I reduced the braising liquid, used some for brushing the ribs in the grill and the rest as sauce. It was delicious!

It thought I’d try it with pork steak too, it’s faster and just as good! 🙂

HULI-HULI PORK
from BhG Magazine July 2007 issue
Makes 6-8 servings

Ingredients:

2.2 lbs (1 kilogram) pork tenderloins or pork chops /steaks
Marinade
3/4 cup ketchup
1/3 cup soy sauce
3 tablespoons packed brown sugar
3 tablespoons mirin or lime juice
1 tablespoon grated ginger
4 cloves garlic, minced

Here’s How:

Place pork in a heavy zip lock plastic bag set in a shallow dish; set aside. In a bowl, combine all marinade ingredients, mix well, set aside 3/4 cup of marinade in a small container with cover and chill until needed.  Pour the remaining marinade over pork; seal bag and refrigerate 4-24 hours, turning bag occasionally.

Drain pork, reserving marinade. Place pork on grill rack over pan, cover and grill over medium-high heat for 20 minutes. Brush with marinade from the bag, cover and grill 15-20 minutes more or until an instant-read thermometer inserted in the thickest part. Remove pork from grill and cover with foil; let stand 10 minutes before slicing.

Put the reserved 3/4 cup of marinade in a saucepan; bring to a boil. Transfer sauce into a small bowl and serve along with the grilled pork. Enjoy!

♥ Have a nice day! God Bless!

Huli-Huli Pork Steak

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 2.2 LBS 1 KILOGRAM PORK TENDERLOINS OR PORK CHOPS /STEAKS
  • MARINADE
  • 3/4 CUP KETCHUP
  • 1/3 CUP SOY SAUCE
  • 3 TABLESPOONS PACKED BROWN SUGAR
  • 3 TABLESPOONS MIRIN OR LIME JUICE
  • 1 TABLESPOON GRATED GINGER
  • 4 CLOVES GARLIC MINCED

Instructions

  • PLACE PORK IN A HEAVY ZIP LOCK PLASTIC BAG SET IN A SHALLOW DISH; SET ASIDE. IN A BOWL, COMBINE ALL MARINADE INGREDIENTS, MIX WELL, SET ASIDE 3/4 CUP OF MARINADE IN A SMALL CONTAINER WITH COVER AND CHILL UNTIL NEEDED. POUR THE REMAINING MARINADE OVER PORK; SEAL BAG AND REFRIGERATE 4-24 HOURS, TURNING BAG OCCASIONALLY.
  • DRAIN PORK, RESERVING MARINADE. PLACE PORK ON GRILL RACK OVER PAN, COVER AND GRILL OVER MEDIUM-HIGH HEAT FOR 20 MINUTES. BRUSH WITH MARINADE FROM THE BAG, COVER AND GRILL 15-20 MINUTES MORE OR UNTIL AN INSTANT-READ THERMOMETER INSERTED IN THE THICKEST PART. REMOVE PORK FROM GRILL AND COVER WITH FOIL; LET STAND 10 MINUTES BEFORE SLICING.
  • PUT THE RESERVED 3/4 CUP OF MARINADE IN A SAUCEPAN; BRING TO A BOIL. TRANSFER SAUCE INTO A SMALL BOWL AND SERVE ALONG WITH THE GRILLED PORK. ENJOY!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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