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
This is more than enough grilling glaze for 3-4 pork steaks. Cut the glaze recipe in half if making fewer steaks