Place bouillon and water in a large glass, stainless steel or enamelware pan; stir until dissolved. Add all ingredients, except pork; mix well. Add pork, refrigerate at least 2 hours, preferably overnight, turning occasionally. Preheat oven to 350° or prepare out-door grill. Remove steaks from marinade and place on rack in shallow roasting pan. Bake 50 minutes or until done, or grill 4 inches from coals 12-15 minutes on each side or until juices run clear. Baste each side frequently with marinade.
Serves: 4-6
We like to have this with some sliced tomatoes and blueberry peach cobbler.
Ingredients
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1 beef bouillon cube
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1/3 cup hot water
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1 teaspoon ground ginger
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2 teaspoons salt
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1 tablespoon sugar
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1/4 cup honey
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1/4 cup soy sauce
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4 pork arm or blade steaks
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