Best 5 Orange Chilli Pork Butterfly Steaks Recipes

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**Orange Chilli Pork Butterfly Steaks: A Culinary Symphony of Sweet, Spicy, and Savory Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the sweet tang of oranges, the fiery heat of chilies, and the savory richness of pork. Our Orange Chilli Pork Butterfly Steaks recipe is a symphony of flavors that will leave you craving more. This article presents two irresistible variations of this dish: the classic Orange Chilli Pork Butterfly Steaks and the tantalizing Orange Chilli Pork Butterfly Steaks with Honey Garlic Glaze. Each recipe promises a unique taste experience, ensuring that every bite is an explosion of sweet, spicy, and savory sensations.

Here are our top 5 tried and tested recipes!

ORANGE CHILLI PORK BUTTERFLY STEAKS



Orange Chilli Pork Butterfly Steaks image

Make and share this Orange Chilli Pork Butterfly Steaks recipe from Food.com.

Provided by Lene8655

Categories     Pork

Time 11m

Yield 4 serving(s)

Number Of Ingredients 4

4 pork butterfly steaks, fat trimmed
2 oranges, juice and zest of
1 medium chili, diced finely
1 teaspoon fresh ginger, grated

Steps:

  • Combine orange juice and rind, chilli and ginger in non-metallic bowl, spoon over pork.
  • Heat a frying pan.
  • Lightly oil pan and cook pork steaks for three minutes on each side.
  • Rest pork for two minutes before serving with steamed vegetables or salad.
  • Mix a new batch of marinade and drizzle over steaks if desired.

Nutrition Facts : Calories 50.5, Fat 0.2, Sodium 1.7, Carbohydrate 12.4, Fiber 3.6, Protein 1

PORK CHILI



Pork Chili image

My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 14

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

Steps:

  • Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

ORANGE GLAZED PORK STEAKS



Orange Glazed Pork Steaks image

My husband normally hates pork, but tonight the sample lady at our local Safeway was giving out pork steak, and he loved it enough that it became dinner....

Provided by Chelle-Anne

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

2 pork steaks
1 tablespoon olive oil
1/4 cup orange juice
1 tablespoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon seasoning salt

Steps:

  • Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
  • Preheat a pan on the stove (I recommend cast-iron) on medium heat.
  • Remove the pan from the heat to set the steaks in the pan.
  • Pour the marinade over top of the steaks.
  • Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
  • Serve and enjoy! Can be doubled in a large enough pan.

Nutrition Facts : Calories 227.7, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 52.9, Carbohydrate 4, Fiber 0.6, Sugar 2.6, Protein 21.8

STICKY HOISIN PORK STEAKS



Sticky hoisin pork steaks image

Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

150g hoisin sauce
6 thin-cut pork loin steaks
360g long grain rice
1 tbsp sunflower oil
1 tbsp soy sauce
3 spring onions , thinly sliced on an angle
2 tbsp white wine vinegar
1 tbsp soy sauce
½ red cabbage , cored and finely shredded (about 300g)
300g carrots , coarsely grated or cut into matchsticks
½ cucumber , halved, deseeded and thinly sliced
½ small pack mint

Steps:

  • Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
  • Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
  • Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 milligram of sodium

Tips:

  • For a more intense orange flavor, use blood oranges instead of navel oranges.
  • If you don't have orange zest, you can use 1 tablespoon of grated lemon zest instead.
  • Feel free to adjust the amount of chili powder to your taste.
  • If you don't have a meat mallet, you can use a rolling pin to pound the pork steaks.
  • Make sure the pork steaks are cooked through before serving. The internal temperature should reach 145 degrees Fahrenheit.
  • Serve the pork steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

This orange chili pork butterfly steaks recipe is an easy and flavorful way to prepare pork steaks. The orange and chili marinade gives the pork a delicious and unique flavor. This dish is perfect for a weeknight meal or a special occasion. So, next time you're looking for a new and exciting way to cook pork steaks, give this recipe a try!

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