Follow these steps for perfect results
Pork steaks
Pineapple juice
Soy sauce
Creme da coco
Rice wine vinegar
Sherry
Brown sugar
Sesame oil
Powdered ginger
Garlic powder
Onion powder
Marinade
Cornstarch
Whisk together pineapple juice, soy sauce, creme da coco, rice wine vinegar, sherry, brown sugar, sesame oil, powdered ginger, garlic powder, and onion powder.
Reserve 1/2 cup of the marinade for the sauce.
Place pork steaks in a large ziplock bag and pour the remaining marinade over them.
Refrigerate for 4 to 24 hours, flipping the bag several times.
In a saucepan, whisk cornstarch into the reserved 1/2 cup of marinade while it is still cold.
Bring to a gentle boil and cook for a few minutes until thickened.
Remove from heat and cool.
Set up your grill for direct heat.
Remove the pork steaks from the marinade (discard the marinade).
Grill over direct heat for 4 to 5 minutes on the first side.
Flip over pork steaks and glaze with the sauce.
Cook for an additional 4 to 5 minutes.
Flip pork steak and glaze with remaining sauce.
Cook for 1 minute and remove from grill.
Let cool for about 5 minutes before serving.
Expert advice for the best results
For best results, marinate the pork steaks overnight.
Adjust the grilling time based on the thickness of the steaks.
Everything you need to know before you start
15 minutes
Marinade can be made ahead and stored in the refrigerator for up to 2 days.
Serve with grilled pineapple slices and a sprinkle of sesame seeds.
Serve with rice and vegetables.
Serve with a side salad.
The sweetness of the Riesling complements the flavors of the pork.
Discover the story behind this recipe
Celebratory feasts
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