Wood-grilled Philippine pork steaks with pineapple-tangerine glaze from The Kansas City Barbeque Society Cookbook 25th Anniversary Edition by Paul Kirk and Ardie A. Davis and Carolyn Wells

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jay.moe on July 31, 2022

    Marinated the pork steaks 1 1/2 hours, turning every 30 minutes, then grilled and basted per recipe specifications. Very little of the marinade actually flavored the meat. It was very disappointing. A couple of bites had good flavor, but overall it tasted like a grilled pork steak without any additional flavors.

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