5-Spice Pork Stir Fry with Mandarin Oranges

  5.0 – 3 reviews  • Mandarin Orange Recipes
Level: Intermediate
Total: 2 hr 20 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 4 cups peaches, peeled and sliced
  2. 1 cup brown sugar
  3. 2/3 cup ketchup
  4. 2/3 cup apple cider vinegar
  5. 1/4 cup soy sauce
  6. 2 tablespoons garlic, minced
  7. 2 tablespoons ginger, minced
  8. One 2 1/2-pound boneless pork loin roast
  9. Kosher salt and cracked black pepper
  10. 1/4 cup low-sodium chicken stock
  11. 2 cups white rice
  12. 3 tablespoons sesame oil
  13. 2 teaspoons Chinese five-spice powder
  14. 1/4 cup low-sodium soy sauce
  15. 1/4 cup rice vinegar
  16. 3 tablespoons orange juice
  17. 2 tablespoons sugar
  18. 1 teaspoon cornstarch
  19. 1 cup trimmed snow peas
  20. 1 red onion, sliced
  21. 1 red bell pepper, sliced
  22. 1 tablespoon grated ginger
  23. 2 cloves garlic, minced
  24. 1 cup mandarin orange supremes
  25. 4 scallions, thinly sliced on the diagonal
  26. Roasted peanuts, for serving
  27. Mandarin oranges, for serving, optional

Instructions

  1. For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
  2. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
  3. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
  4. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
  5. For the stir fry: Cook the rice according to the package directions.
  6. Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
  7. Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
  8. Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
  9. Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
  10. Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

Reviews

Keith Ramirez
I loved the flavors in this dish! Wonderful!

 

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