Grocer with a Cause

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Gourmet Retailer of the Year Award 2022

Maple-Habanero Glazed Pork Steaks



  • 4 x ½-inch-thick pork shoulder steaks
  • Kosher salt
  • 8–10 large habanero chiles, seeded, chopped
  • ½ cup 80-proof clear liquor, such as tequila, mezcal, or vodka
  • 1 orange
  • 4 tablespoons extra-virgin olive oil, divided
  • 3-inch cinnamon stick
  • 3 large sprigs thyme, divided
  • ½ large red onion, finely chopped
  • 3 garlic cloves, finely grated
  • 1 cup pure maple syrup
  • ¾ cup plus 1 tablespoon white wine vinegar
  1. Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.
  2. Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.
  3. Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind.
  4. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side.
  5. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.
  6. Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes.
  7. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high.
  8. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes.
  9. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes.
  10. Discard cinnamon stick, orange zest, and thyme sprigs.
  11. Divide steaks among plates and pour pan juices over.


About Ryan’s Grocery

Ryan’s Grocery is Singapore’s only full-service organic butchery and allergen-friendly specialist grocery store. The company’s journey began in July 2015 when founders Sebastian and Wendy Chia learnt of their son’s – Ryan – intolerance to gluten, dairy, nuts, soy, egg, and yeast. They searched local markets for products and produce, and even made personal trips internationally to look for a range of dietary items to support his needs.

It was then they saw a demand for such a specialty online grocery and Ryan’s Grocery was born. Ryan’s Grocery now services the local community, discerning shoppers and those with dietary intolerances with an all-inclusive range of organic meats from our specialty butchery, gluten-free products, and other related items with grocery delivery options.

In December 2019, the brand launched its first overseas flagship store in Ho Chi Minh City, Vietnam. Its flagship outlet in Singapore with ‘Ryan’s Grocery’ and ‘Ryan’s Kitchen’ opened in Great World in December 2020, spanning a total of 4,200 sq ft. In 2022, Ryan’s Grocery was awarded “Gourmet Retailer of the Year” and “Best Meat & Seafood Retailer” in Singapore by World Gourmet Summit & Tatler Asia respectively.

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