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!
This dish was part of the inspiration for starting my own food blog. I’ve always enjoyed cooking, but over the last 10 years, my passion for it has really grown. Friends frequently ask me for recipes of dishes and appetizers I make, so having a dedicated space to easily share my favorites seemed like the perfect idea.
Recipe Steps
When I had the opportunity to create a recipe for Wanda Farms using pork steak, I was excited. While I’m familiar with various cuts of pork—chops, loin, ground, and butt—I had never cooked pork steak, so I did a bit of research.
Pork steak, cut from the shoulder (also known as Boston butt), dates back to at least 1739, although little is known about how it was prepared back then. Despite being considered a tougher cut, Wanda Farms’ pork steak turned out tender and full of flavor. Inspired by a recent trip to a Japanese steakhouse for my husband’s birthday, I aimed for a healthier spin on those umami flavors by grilling honey-glazed pork steak with asparagus and cauliflower fried rice.
Marinating is an excellent way to plan ahead, add flavor, and tenderize your meat. If short on time, you can still marinate the pork while prepping other parts of the meal, turning it occasionally to ensure even flavor absorption.
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
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.