Asian-Inspired Honey Glazed Grilled Pork Steak
Introducing my inaugural recipe for Wanda Farm, a delectable dish that graced their blog on October 4, 2022. Get ready to tantalize your taste buds with this mouthwatering creation!
Recipe Steps
When I got the opportunity to make a recipe for Wanda Farms using pork steak, I was excited. I often cook pork (pork chops, pork loin, ground pork, pork butt) but I had never heard of pork steaks, so I started with a little bit of research.
According to Wikipedia, “A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked.”
While pork steak can be a “tougher” cut of meat that many cooks prefer to slow cook or braise, I found the Wanda Farms meat to be tender and flavorful. When considering how to make them, I was inspired by a recent trip to a Japanese steak house to celebrate my husband’s birthday. I love the umami flavors (a little sweet, sour, and salty) but wanted a healthier version so I opted for a honey-glazed pork steak on the grill with grilled asparagus and cauliflower fried rice.
A marinade is a nice option for planning meals and infusing your meat cuts with flavor. Marinades can also help tenderize your meat. If you forget to marinate your meat overnight or don’t have time to wait, you can marinate your meat on the counter while prepping the rest of your meal. Be sure to turn the meat over so it marinates on all sides.
I prefer using a gallon-sized zip bag for marinating meat. Simply combine all marinade ingredients in the bag, seal it, and gently massage to mix everything thoroughly. Then, add the meat, expel any excess air, seal the bag tightly, and refrigerate for 3 hours to overnight, turning it occasionally for uniform marination.
Grill the pork steaks over medium-high heat brushing them with the honey glaze. Cook them on the first side for 5-7 minutes then flip them over and grill another 4-5 minutes or until they reach an internal temperature of 145℉.
I served the umami-infused grilled pork steak with grilled asparagus and cauliflower fried rice.
Asian-Inspired Honey Glazed Grilled Pork Steak
Ingredients
Marinade
- ⅖ C Low-sodium Soy Sauce or Tamari
- 1¼ tsp. Ground Ginger
- 4 Cloves Fresh Garlic peeled & minced
- 2 Tbsp. Rice Vinegar
- 3 tsp. Sweet Chili Sauce
- ¼ C Water
Grilling Glaze
- ⅓ C Organic Honey
- ¼ C Brown Sugar
- 1 Tbsp. Water
- 1½ tsp. Organig Raw Unfiltered Apple Cider Vinegar
- 1½ tsp. Organic Balsamic Vinegar
Grilling & Garnish
- 2-3 Tbsp. Olive Oil for grilling
- 2-3 Green Onions chopped for garnish
- Salt & Pepper to taste
Instructions
- In a shallow baking dish or gallon storage bag, combine soy sauce, ginger, garlic, rice vinegar, sweet chili sauce, and ½ cup of water to create the marinade. Add the meat to the dish or bag and refrigerate for 3 hours or overnight, turning occasionally to ensure even marination.Pro Tip: Use an adjustable sliding measuring cup for sticky ingredients like honey to ensure precise measurements and minimize waste.
- Prepare the honey glaze by combining honey, brown sugar, apple cider vinegar, balsamic vinegar, and 1 tablespoon of water in a shallow pan. Over low heat, whisk the ingredients until the brown sugar melts and the glaze gently boils, about 5 minutes. Divide the glaze into two bowls - one for grilling and brushing on the raw meat, and the other for serving.
- For cauliflower fried rice as a side dish, stir-fry all vegetables until tender in a hot wok with olive oil. Cover and set aside. Before serving, reheat the vegetables if needed, add soy sauce or teriyaki, and mix well. Serve hot.
- Preheat the grill to medium-high. If using stainless steel cooking grids, brush them with olive oil to prevent sticking. Remove the pork steaks from the marinade and discard the marinade. Grill the pork steaks for 5-7 minutes on the first side, then brush with honey glaze and cook for another 4-5 minutes. Use a meat thermometer to ensure the pork reaches 145℉.Remove the pork from the grill, cover with foil, and let it rest for 4-5 minutes to allow the juices to redistribute.
- While the meat rests, grill the cleaned and cut asparagus. Place the asparagus on the grill where the meat was cooked, brushing with honey glaze and turning until tender.
- Uncover the pork steaks, brush with honey glaze again, sprinkle with finishing salt and pepper, and garnish with chopped green onion. Serve and enjoy!
Notes
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.