Spicy Pork Strips
Easy and quick to make. Most of the work is done ahead of time and they only take a minute to cook at the end. They also hold in a warm oven well. I marinate the meat off the skewers in a resealable freezer bag because the skewers would poke holes in the bag and my fridge is always too full to hold a dish with the meat in it.
Easy and quick to make. Most of the work is done ahead of time and they only take a minute to cook at the end. They also hold in a warm oven well. I marinate the meat off the skewers in a resealable freezer bag because the skewers would poke holes in the bag and my fridge is always too full to hold a dish with the meat in it.
- Carbohydrate 7.33733825 g
- Cholesterol 50.652 mg
- Fat 6.09871958333333 g
- Fiber 0.348542501154542 g
- Protein 17.1220189166667 g
- Saturated Fat 1.98190235 g
- Serving Size 1 1 Serving (96g)
- Sodium 260.330652083333 mg
- Sugar 6.98879574884546 g
- Trans Fat 0.520897633333334 g
- Calories 155 calories
Step-by-step
- Slice pork into 1/4 inch thick strips, about 4 inches long.
- Thread onto metal or bamboo skewers, keeping meat as flat as possible.
- Arrange skewers in large shallow pan.
- Blend soy sauce, green onions, sugar, sesame seed, water, ginger, pepper sauce, and garlic, stirring until sugar dissolves.
- Pour mixture evenly over skewers; turn to coat all sides.
- Let stand 30 minutes, turning skewers over occasionally.
- Reserviing marinade, remove skewers and place on rack of broiler pan; brush with reserved marinade.
- Broil 3 minutes, or until pork is tender, turning once and basting with additional marinade.
What happens when lean pork chops are sliced thin and subjected to a high-sodium marinade before broiling? This preparation relies heavily on the soy sauce and sugar base to create both internal seasoning and surface browning during the short exposure to direct overhead radiant heat.
- Slice the pork partially frozen at 28 degrees Fahrenheit to achieve uniform one-quarter-inch thickness without tearing the muscle fibers.
- Soak bamboo skewers in water for 30 minutes prior to threading to prevent combustion under the broiler element.
- Position the broiler rack exactly four inches from the heat source to balance rapid surface caramelization with interior cooking.
- Store leftover strips in an airtight container for up to three days at 38 degrees Fahrenheit.
- Transform refrigerated leftovers by tossing cold strips into room-temperature noodle salads or folding them into steaming broths where residual heat warms the meat without toughening the protein.
Proper storage prevents moisture loss in lean cuts. Reheating requires minimal thermal input to avoid rubbery textures.
