Marniated Pork

This pork is so yummy! Add juice to sheet before baking and serve over white rice. Or throw the juice out and serve with pork fried rice or chow mein, omitting the meat if desired. Very flavorful! I served it with orange slices and carrot sticks and it was a big hit with the husband, kids and the friend we had over for dinner.  OR you could chop your favorite vegetables (carrots, mushrooms, etc), heat 1 Tbsp olive oil in large skillet. Add veggies and cook until tender (8-10 min). Then add marinade juice and simmer 10-15 minutes. Pour over rice, then place pork pieces on top. Serves 4.


Marinated Pork

1 lb of pork loin (cut into bite sizes)
2 stalks of scallion (green onion), diced
5 garlic cloves, diced
4 thin slices of ginger

2 Tbsp honey
3 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp ponzu sauce*

2 tsp sesame oil
sesame seeds, optional

1. Mix all the ingredients together except toasted sesame seeds. Place in air tight container or zip-lock bag. Add pork and let  marinate for at least 6 hours, preferably overnight. Toss the marinade about every few hours to assure the sauce is soaking in all the pork pieces.
2. Once the meat has marinated sufficiently, preheat oven to 400. Cover jelly roll pan (if going to cook sauce with pork) or cookie sheet with aluminum foil. Place pork on pan, fat side up. Sprinkle sesame seeds over meat chunks, if using. Add some marinade, if desired. Cook for about 35 minutes, or till the edges turned slightly brown. Let sit 5-10 minutes before serving. 

*if you can't find ponzu sauce, like me, mix 1 Tbsp soy sauce, 1 Tbsp lemon juice and 1 Tbsp sugar