Apr 24, 2009

Kay’s Pork Strips

 

Don’t freak out! It’s me… Kay! *waves*

Trust me; I’ve freaked out enough for the both of us when I woke up this morning and found my blog completely inaccessible. Still not sure what happened, but the culprit seemed to be my theme. No warning, nothing. Just like that. Boom. Not having much luck with wordpress ever since the last update. So for now I’ll have to use a different theme, until I have a more personalized theme up again. It’s all about the recipes anyway, right?

Which brings me to this recipe. I can’t believe I’ve never shared it here. Here’s the deal; sometimes I need something fast and tasty for dinner. You know, the kinda dish you whip up in 20 minutes or so. For those times there’s not just my Honey Thyme Chops, but also these incredibly yummy pork strips.

This is the marinade I’ve been using for BBQ chicken wings/drumettes for quite a few years now. When I ran out of chicken one day—the absolute horror, I know—I figured I’d simply try it on the pork cutlets I still had in my freezer.

My palate liked it. My palate liked it an awful lot. I think it’s even better with pork strips than it is with chicken, really.

Ingredients:

6 pork cutlets
3 tbsp apricot jelly
2 tbsp honey
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp ginger
1 garlic clove
1/4 chopped chili pepper
1/2 bell pepper
3 spring onions

 

Directions:

My little man has a message for you; stop and smell the flowers. He does! It seems to work, he’s cheerful most of the time.

 

I’m starting with apricot jelly because, well, that’s what I found in the fridge. Could have been orange or peach jelly as well. I’m so easy going! Drop 3 tbsp in a bowl.

 

Add 2 tbsp honey, 1 tbsp soy sauce, 1/2 (or 1) tsp sesame oil and 1 tsp grated ginger to the jelly.

 

Also add a chopped or grated garlic clove and about 1/3 minced chili pepper. Nah, it’s not going to make it hot hot, it’ll add a bit of warmth is all. Live a little!

 

Add a good pinch of salt and whisk.

 

Pork cutlets. I always keep some in the freezer. You can do so much with them.

 

I’ve cut up 6 pork cutlets. You could do this with chicken as well. Throw them in with the marinade and set the bowl aside for 15 minutes or so. Enough time to move on to the next level.

 

This is completely optional; I just like to add a little extra flavor and crunch to the pork strips as well. I’ve thinly sliced 3 spring onions and about 1/2 a juicy red bell pepper.

 

Heat 1 tbsp oil. Let the pan get really, really sizzling hot and throw in the pork strips. Sauce and all. Cook over very high heat.

Now the trick is to not stir for a while. Refrain… leave them be. Pork strips are cooked in no time, but we also want the jelly and honey to caramelize and stick to the meat. And we want the sauce to cook down. So many wishes …

 

After a few minutes—when you see the strips kinda turn white on the bottom—you flip them over. Add the bell pepper and spring onions. Keep a few spring onions behind for garnish.

 

In no time the meat will start to brown, the sauce will have cooked down and you end up with delightfully sweet and savoury pork strips. Don’t overcook them! Nothing worse than dried out, overcooked sad excuses for pork strips.

 

Good food doesn’t have to be complicated and fancy. It can be as easy as pork cutlets. Serve with rice and string beans, and you have a fantastic meal!

 

If you’ll excuse me, I’ll go mourn my old theme now. And all the work I have to do while I could have been sitting in the back yard, sipping coffee and reading sleazy tabloids. Life is tough.

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    47 Comments »

    1. 1

      Oh this looks absolutely delicious!

      Nice pics of the kiddo, too :)

      RM on Apr 24, 2009 @ 12:46 pm Reply
    2. 2

      Oh, that looks really good. I feel hungry now.

      Good luck with your theme.

      Your little one looks so happy!

      Toffeeapple on Apr 24, 2009 @ 1:08 pm Reply
    3. 3

      Pork is always tricky for me: I tend to over- or under-cook it every time. Can you give an estimate for how long to leave these on, and whether it should be medium or high heat? They look delicious!

      laura k on Apr 24, 2009 @ 1:58 pm Reply
    4. 4

      @laura k:

      Can you give an estimate for how long to leave these on, and whether it should be medium or high heat?

      I think it’s tricky for everyone! I’ll get the pan as hot as I possibly can and then I cook them over very, very high heat. About 2 minutes on each side without stirring. But it depends on how thick they are. The honey and jelly should help browning them without them overcooking.

      Kay on Apr 24, 2009 @ 2:09 pm Reply
    5. 5

      Oh why??????????? Why did you change the theme of the blog? It was so cute, now it got kind of messy, and get in the way of your marvelous photos…

      Bruno on Apr 24, 2009 @ 2:48 pm Reply
    6. 6

      I thought I saw sesame seeds on the strips in the first photo…anyway, it made me think that some sesame seeds would be good also – just stirred in near the end do you think or ??? I’ve never actually used them…

      AnnfromMontana on Apr 24, 2009 @ 2:49 pm Reply
    7. 7

      @Bruno:

      Oh why??????????? Why did you change the theme of the blog? It was so cute, now it got kind of messy, and get in the way of your marvelous photos…

      I explained in the entry. The old theme died on me. Didn’t have much of a choice.

      Kay on Apr 24, 2009 @ 2:52 pm Reply
    8. 8

      @AnnfromMontana:

      I thought I saw sesame seeds on the strips in the first photo…anyway, it made me think that some sesame seeds would be good also – just stirred in near the end do you think or ??? I’ve never actually used them…

      I actually ran out of them, or I would have sprinkled some all over the pork strips! They’re a great match!

      Kay on Apr 24, 2009 @ 2:53 pm Reply
    9. 9

      Very oriented …

      New Kid On The Blog on Apr 24, 2009 @ 3:21 pm Reply
    10. 10

      The recipe looks great! I also like the new theme alot.

      Joyce on Apr 24, 2009 @ 5:14 pm Reply
    11. 11

      Wait a minute…I think this theme right here, right now is pretty darned cool!! Or, did you fix it already? I’m confused…but, I do like it!! I love the ribbons and the stitches and the flowers! :-)

      Oh, yah, and the recipe looks fab tooo!! :-)

      Susan Dodd on Apr 24, 2009 @ 5:41 pm Reply
    12. 12

      Well while you are mourning I’m gonna run to the market and get the ingredients for this dish…………….cause husband will love this………..THANKS!!!

      doodles on Apr 24, 2009 @ 6:04 pm Reply
    13. 13

      Mmmmmmm. I was wondering what was for dinner tonight. Now I know. Thanks once again Kay! :)

      Kait on Apr 24, 2009 @ 6:11 pm Reply
    14. 14

      I’m so happy your site is back up! I went to look up a recipe last night (the ever-glorious onion buns, num!) and nothing was coming up at all. I was worried we had lost you forever!

      *hugs Kayotic Kitchen tightly*

      “….If you’ll excuse me, I’ll go mourn my old theme now. And all the work I have to do while I could have been sitting in the back yard…..”

      We do web design too, so I know how frustrating it is when you lose so much hard work on a previous design. Ugh. :(

      (If it makes a difference: you won’t be alone this weekend on the computer. We’re supposed to have glorious weather for the first time in months this weekend…but instead of being outside in the sun, we’ll be inside for most of the weekend doing much-needed work for an elephant sanctuary we volunteer for. It’s for a good cause, but still! Sun! I miss the sun! One day I’m just going to drag the computers outside….)

      As for this recipe – it looks wonderful, as always! And I can’t wait to try it. :)

      Jessica the hedgehog on Apr 24, 2009 @ 8:17 pm Reply
    15. 15

      @Jessica the hedgehog:

      Good to be back :)

      It was so strange; nothing was changed or altered. Last night I thought it was my hosting company, but when it was still down this morning I started to worry. Couldn’t figure out what went wrong with the old theme, so just moved on to a new one in stead. Time to start building my own theme, if I can find the time for it.

      Kay on Apr 24, 2009 @ 8:25 pm Reply
    16. 16

      The pictures and recipe were worth waiting for.

      schatze on Apr 24, 2009 @ 9:38 pm Reply
    17. 17

      thank you for this recipe. it looks really good – i can’t wait to try it!

      Jen on Apr 24, 2009 @ 9:41 pm Reply
    18. 18

      mhhjam… it looks really delicious! thx. for the recipe. :-) just found your blog and bookmarked it immediately.

      greetings from berlin
      Shermin

      Shermin on Apr 24, 2009 @ 11:12 pm Reply
    19. 19

      Kay,
      I enjoy reading your blog – it has great photos and recipes. I will be sure to try this one!

      Lynda on Apr 25, 2009 @ 1:03 am Reply
    20. 20

      A question I always think about but somehow always forget to ask: Do you memorize your recipes? or have them all written down for referral? I know when I cook I usually improvise and know the general amounts to add….

      Michelle on Apr 25, 2009 @ 9:13 am Reply
    21. 21

      Hi Kay!

      I’m guessing you are using Indonesian soy sauce, the sweet version (Ketjap Manis)? BTW, I made your cheesecake raspberry brownies and everybody loved them. I call them straight-to-the-hips-brownies ;-) .

      Dutchgirl on Apr 25, 2009 @ 3:33 pm Reply
    22. 22

      @Dutchgirl:

      I’m guessing you are using Indonesian soy sauce, the sweet version (Ketjap Manis)?

      You guessed wrong :) I’ve used regular soy sauce. I don’t use Ketjap in my recipes because it’s not something widely available.

      Those darn brownies are gonna cost me a clothes size :)

      Kay on Apr 25, 2009 @ 3:36 pm Reply
    23. 23

      @Michelle:

      A question I always think about but somehow always forget to ask: Do you memorize your recipes?

      I actually do memorize them. But since I’m always adding, subtracting, tweaking and use whatever I have on hand my recipes tend to vary. I usually give the ‘basic’ recipe here and let you take it from there.

      Kay on Apr 25, 2009 @ 3:39 pm Reply
    24. 24

      Your blog is absolutely beautiful, I love it and am grateful that my friend Jane (aulevain.fr) has told me about it.
      (BTW, I’ve migrated from Blogger to WP recently so your accident with your theme is quite stressful… Good luck!)

      Flo Makanai on Apr 25, 2009 @ 3:48 pm Reply
    25. 25

      Your blog just keeps getting better and better. It’s absolutely gorgeous Kay.

      I hardly ever make pork for dinner… usually to me it’s rather boring, but somehow you made pork actually look rather sexy!

      Lori @ RecipeGirl on Apr 25, 2009 @ 3:51 pm Reply

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