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Grilled Japanese Pork Steaks

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  • Cut: Chops/steaks
  • Prep Time (Minutes): 10
  • Cook Time (Minutes): 15
  • Number of Servings: 6


6 pork shoulder blade steaks, bone-in or boneless
1 cup / 250 mL sodium-reduced soy sauce
Juice from 1 large lemon
Juice from 1 medium orange
2 Tbsp / 30 mL sesame oil
4 tsp / 20 mL honey
2 Tbsp / 30 mL grated ginger root
2 cloves garlic, minced
2 Tbsp / 30 mL diagonally sliced green onion for garnish
Sesame seeds for garnish (optional)


  1. Place steaks in resealable plastic bag.
  2. In 4-cup measuring cup, thoroughly combine remaining ingredients. Pour marinade over steaks in bag. Seal bag. Refrigerate 8-24 hours, turning occasionally.
  3. Remove steaks from marinade; discard marinade. Pat steaks with paper towels to remove excess marinade.
  4. Preheat barbecue on high; reduce heat to medium. Grill steaks 5-7minutes per side or until instant-read thermometer registers 155°F.
  5. Remove steaks from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes.
  6. Before serving, garnish steaks with green onion and sesame seeds.

Manitoba Pork represents 613 Manitoba hog farms