Recipe: Wood-Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

the appetizer:

300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig, includes recipes like Wood-Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze; Wasabi Grilled Scallops with Japanese Beans; and Vietnamese Grilled Chicken Sandwiches with Carrot and Daikon Relish.

Cookbook

Wood-Grilled Filipino Pork Steaks
with Pineapple Tangerine Glaze

Serves 6

This delicious fruity glaze works well with thin-cut pork steaks or: chops. Serve simply with white rice and Pineapple Mandarin Salsa (page 61 of the book) on the side.

Suggested wood: oak, apple or orange

Pineapple Tangerine Glaze
3 cloves garlic
1 tsp (5 mL) minced gingerroot
2/3 cup (150 mL) freshly squeezed tangerine juice
1/3 cup (75 mL) crushed pineapple
1/3 cup (75 mL) soy sauce
1/4 tsp (1 mL) hot pepper flakes

6 thin-cut boneless pork steaks or chops (each about 1/2 inch/1 cm thick)

1. Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.

2. Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.

3. Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.

4. Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and baste with some of the reserved glaze. Close the lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even heat, until just a hint of pink remains inside.