Orange Chilli Pork Butterfly Steaks
Elevate your dinner game with these succulent Orange Chilli Pork Butterfly Steaks, a perfect balance of sweet, zesty, and spicy flavors. Tender pork butterfly steaks are infused with a vibrant marinade made from fresh orange juice, tangy orange zest, a kick of red chilli, and savory soy sauce, sweetened with honey and accented by aromatic garlic. Seared to golden perfection, these steaks are then coated in a velvety orange-chilli glaze thickened with a cornstarch slurry, creating a glossy, flavorful finish. Ready in just 35 minutes, this quick yet impressive dish is ideal for weeknight meals or casual entertaining. Garnished with fresh coriander and citrusy orange slices, these steaks pair beautifully with steamed rice or a crisp green salad, creating a dish that’s as visually stunning as it is delicious. Keywords: pork butterfly steaks, orange chilli glaze, quick dinner recipe, sweet and spicy pork, weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Pork butterfly steaks
- 120 ml Fresh orange juice
- 1 teaspoon Orange zest
- 1 piece Red chilli (deseeded and finely chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh coriander (chopped, for garnish)
- 4 pieces Orange slices (for garnish)
Instructions
Place the pork butterfly steaks on a cutting board and pat them dry with paper towels. Season both sides with salt and black pepper.
In a medium-sized bowl, mix together fresh orange juice, orange zest, red chilli, soy sauce, honey, and minced garlic to create the marinade.
Reserve 3 tablespoons of the marinade for later and pour the rest over the pork steaks in a resealable bag or shallow dish. Marinate for 30 minutes in the refrigerator (optional for deeper flavor).
Heat olive oil in a large skillet or grill pan over medium-high heat.
Remove the pork steaks from the marinade (discarding the used marinade) and sear them in the hot skillet for 3-4 minutes on each side until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Transfer the cooked steaks to a plate and cover with foil to keep warm.
In the same skillet, pour in the reserved marinade and bring it to a gentle simmer.
In a small bowl, mix cornstarch and water to form a slurry. Add the slurry to the marinade in the skillet, whisking until the sauce thickens slightly.
Return the cooked pork steaks to the skillet and spoon the thickened sauce over them. Cook for 1-2 minutes to allow the flavors to meld.
Transfer the steaks to a serving plate, garnish with chopped coriander and orange slices, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 33.0 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
