Spicy Orange Pork

Name: Spicy Orange Pork
Total time: 14400 s
Yield: 2 people
Cuisine: American
Ingredients: 1/3 cup orange marmalade; 2 mandarin oranges peeled and chopped; 1/2 cup chicken stock; 1/3 cup soy sauce; 4 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and minced; 1/4 teaspoon salt; 1 teaspoon freshly ground pepper; 1 tablespoon chili paste; 2 tablespoons corn starch; 2 leeks, sliced; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 4 cups cooked white rice; 12 ounces boneless pork loin cut into small cubes; 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper; 2 tablespoons corn starch

Taylor Topp Comacho @Tay68cancook

USA

Based one one of my recipes, I developed this recipe after wanting to kick it up a few notches. I didn't stray too far off my original recipe but added some extra touches. Hope you like it.

Taylor Topp Comacho @Tay68cancook

USA

Based one one of my recipes, I developed this recipe after wanting to kick it up a few notches. I didn't stray too far off my original recipe but added some extra touches. Hope you like it.

Saved

Ingredients

1 3/4 hour

2 people

For the sauce
1/3 cuporange marmalade
2mandarin oranges peeled and chopped
1/2 cupchicken stock
1/3 cupsoy sauce
4 clovesgarlic, minced
1 tablespoonfresh ginger, peeled and minced
1/4 teaspoonsalt
1 teaspoonfreshly ground pepper
1 tablespoonchili paste
2 tablespoonscorn starch
Other ingredients
2leeks, sliced
1 tablespoonsesame oil
1 tablespoonvegetable oil
4 cupscooked white rice
To coat pork
12 ouncesboneless pork loin cut into small cubes
1/4 teaspoonsalt 1/4 teaspoon fresh ground pepper
2 tablespoonscorn starch

Saved

Steps

1 3/4 hour

1

Mix all sauce ingredients together and let sit in refrigerator at least 1 hour. Then bring sauce ingredients to room temperature 1/2 hour out of refrigerator.
2

Cut pork and season. Then coat lightly with the corn starch. Shake off excess. Before frying, pork should also be room temperature.
3

In a large pot start cooking your rice. I always use basmati rice. Set cooked rice aside.
4

In a large skillet over medium heat, heat up both oils.
5

Add pork to the pan and shallow fry until golden in color. Add leeks and saute for several minutes until leeks have softened and start to just caramelize.
6

Remove pork and leeks and set aside. Add to pan the sauce. Bring sauce to a simmer and cook over low heat until thickened. Add pork and leeks to sauce to coat.
7

Serve over rice and add some sesame seeds to garnish. Enjoy!
8

You can make the sauce early in the day or the night before. The longer it sits the more flavor you get.
9

Add my chinese noodles too!

Crispy Chinese Soup Noodles