Ginger and Orange Sticky Pork

    55 minutes

    Quick and easy, and sensational on the barbecue, with a hint of summer and touch of the tropics.


    Queensland, Australia
    5 people made this

    Serves: 4 

    • 750g - 1kg lean pork belly strips or 'riblets'
    • 150-200ml fresh orange juice
    • 4cm piece fresh root ginger, finely chopped or grated
    • 1/2 teaspoon freshly ground black pepper
    • 10ml cooking oil

    Preparation:10min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:55min 

    1. Combine juice, ginger and pepper in a small bowl.
    2. Place pork pieces flat on a tray and tip marinade over (don't turn the pork, as the ginger needs to stay on top side only). Cover and leave at room temperature for 30 minutes.
    3. Heat heavy-based fry-pan or solid barbecue plate to medium high and coat with a smear of cooking oil. Lift pork from marinating juices. Place on hotplate ginger-side up. Cook 5 - 7 minutes or until well browned.
    4. Tip a spoonful of juice onto each pork piece and turn to cook the second side for 5 minutes.
    5. If using a fry-pan, add remaining marinate and simmer for a further few minutes until the liquid is shiny and sticky.
    6. Serve simply with crusty bread and garden salad, or steamed rice and vegetables.


    If you are a fan of eggplant... Add 2cm thick slices to the pan after removing pork; pour on 1/2 cup (120ml) orange juice, and cover immediately with lid to steam for 5 minutes or until eggplant is cooked through. Do the same on the barbecue and cover with an upturned baking tray.

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