Honey Pork With Peppers Recipes

HONEY PEPPER PORK STIR FRY

Steps:

• In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
• Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
• Transfer to a clean plate. Repeat with the remaining half of pork.
• Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
• Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
• Add the pork back to the pan and stir to combine.
• Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
• Stir in the pepper to taste.
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GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

HONEY PEPPER PORK CHOPS

Steps:

• Preheat grill to to medium-high.
• Combine honey and hot pepper sauce in small bowl.
• Season chops with salt and pepper to taste.
• Grill chops, turning and brushing frequently with glaze, 8 to 15 minutes or until done (internal temp 155°F).
• Remove chops from grill and brush with remaining glaze.
• Refrigerate leftovers.

STIR-FRIED PORK WITH GINGER & HONEY

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.