Asian inspired marinade

[DELL]

This one is also 'variable', so adapt as desired. For example, if you
need low-sodium, reduce the soy sauce. Want it less spicy? Use mild
Jufran (comes in mild, medium, and hot). Jufran is an Indnesian style
'ketsup' but has no tomatoes. Looks a lot like bottled Heinz and a
little thicker. Does not taste like banana.

While overall 'Asian inspired', it's not from just one country. In
fact, it's partly Filipeno, partly Chinese, and partly Japanese.

I'll represent 1 cup of marinade for a small batch.

1/3 c Mae Ploy (or can use sweet-n-sour sauce)
1/3 c Jufran 'medium heat' banana sauce
3 TB soy sauce (Shoyu)
2 TB Suikim Maasim ?sp? (vinegar with chile peppers in the bottle)

Variation: I've been known to add some spicy BBQ sauce to it as well.

Time: Can work with a 30 min marinade but 4 hours (or overnight!) is
optimal.

This mix goes with pork and chicken very well. The meats are cooked in
the marinade, and some tops the meat at serving time.

Example: See that sale on whole pork loin? The big ones, not the
little tenderloins. See if your meat department can cut one down to
roughly 1 inch thick, to save you time. Each 'steak' will be close to
1/2lb and you will get 17-19 of them. 1 is a 'big meat serving' but if
your style is more 'low meat, or meat as a garnish' then 1 steak will
easily feed 2 fitting USDA recommendations. As a meat garnish for a
salad, 1 steak feeds 3 with leftovers.

I use a cast iron pan for this. It's perfect due to the heat retention.

Heat pan on a medium heat for 5 minutes. Then add pork steaks and all
the marinade. Tending it, flip steaks in 3-5 minutes then turn off the
heat and cover. Done in 5-7 minutes. Cooking time depends on how rare
you want it. (of note: USA commercial pork eradicated trichinosis
50-60 years ago though it's still in the wild so game meats need to be
'well done')

Let steaks rest on a cutting board for 5 minutes. Feel free to further
reduce the marinade in the cast iron pan while it's doing that. Cut
steaks across what little grain they have into long 1/4-1/2 inch strips
for serving. If using for a salad topping, further cut strips to
bitesize.