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Bourbon-soy Marinated Pork




Thin sliced lean pork is an excellent choice for marinating and grilling. Pork sirloin steaks are often very thin (1/4 inch or less) while pork cube steaks are somewhat thicker (1/4 or more). In developing this recipe, I used both. The processing of cube steaks allows more marinade to be retained, hence more marinade flavor. The bourbon in the marinade adds flavor but does not have an overpowering bourbon flavor.


1/4 cup bourbon

1/4 cup soy sauce

1 tablespoon brown sugar

1/4 to 1/2 teaspoon Tabasco-style hot sauce

2 to 4 thin pork cuts

Olive oil for brushing

Salt to taste

Fresh ground black pepper to taste.


Combine the first 4 ingredients (bourbon through hot sauce) in a zip-top plastic bag and kneed to dissolve the sugar. Add the meat, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate refrigerated for 3 hours. Prepare the grill for hot, direct cooking. Remove the steaks and drain excess marinade. Brush the steaks with oil and season.





Grill the steaks directly over the fire. For the sirloins, grill 1 minute per side and for the cube steaks grill 2 minutes per side.






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