| | Directions | | 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. |
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| Ingredients | | - |  | 1 beef bouillon cube |
| - | | 1/3 cup hot water |
| - | | 1 teaspoon ground ginger |
| - | | 2 teaspoons salt |
| - | | 1 tablespoon sugar |
| - | | 1/4 cup honey |
| - | | 1/4 cup soy sauce |
| - | | 4 pork arm or blade steaks |
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