ASIAN-SPICED ORANGE PORK
This fruity orange pork is infused with Asian flavours and served with tender greens.
Orange zest, orange juice and apple slices combine with pork and soy sauce to create a dish that’s simultaneously tangy, sweet and savoury.
The rice is cooked with a little stock powder to boost the flavour, and the greens can easily be subbed out for other options if you prefer.
Love a little bit of fruit in your dinner? Try one of these other sweet yet savoury meals:
ASIAN-SPICED ORANGE PORK
This fruity orange pork is infused with Asian flavours. Serve with sweet apples, tender greens and tasty rice cooked in chicken stock.
Ingredients
PORK
- 2 green apples, unpeeled
- 2 cloves garlic
- 600 g boneless diced pork (1lb 5oz)
- 2 Tbsp cornflour
- 2 Tbsp peanut oil, divided
- 1 Tbsp finely grated ginger
- Zest of 1 orange
- 1/2 cup orange juice (125ml)
- 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
- 2 Tbsp brown sugar
- 1 1/2 Tbsp soy sauce
- 1 star anise (optional)
- 1 tsp sesame oil
TO SERVE
- 1 1/3 cups medium grain white rice, uncooked (267g)
- 2 cups water (500ml)
- 2 tsp chicken stock powder
- 250 g choy sum (8.8oz)
- 250 g Shanghai bok choy (8.8oz)
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 Tbsp sesame seeds
Instructions
PREPARE PORK
Cut apples in half, remove cores and slice apples into 1cm / 0.4in half rounds. Crush garlic. Season pork generously with salt and pepper and toss with cornflour to coat.
Heat 1 tablespoon peanut oil in a large wok on high. Add pork and stir fry until browned all over. Remove from pan onto a plate. Add 1/2 tablespoon oil and apples to pan. Stir fry for a couple of minutes. Remove onto plate with pork.
Reduce heat to medium and add remaining 1/2 tablespoon oil, garlic, ginger, and orange zest to wok. Stir fry for one minute. Stir in orange juice, stock mixture, sugar, soy sauce and star anise (if using). Bring to a simmer, then return pork and apples to pan and simmer gently for a further 20 minutes, until sauce has thickened and pork is cooked through. Add a little more boiling water if sauce becomes too thick.
PREPARE SERVING INGREDIENTS
Meanwhile, rinse rice and drain well. Place rice and water in a medium non-stick pot on high. Bring to a rapid simmer, stir in stock powder, then reduce heat to medium-low, cover with a lid and cook for 14 minutes, until water is absorbed. Remove from heat. Leave to rest, covered, for 5-10 minutes.
Trim ends off choy sum and bok choy. Place in a large microwave-safe dish. Microwave for 2 minutes, until tender. Drizzle with sesame oil and soy sauce.
SERVE
Stir sesame oil into pork and season to taste with salt and pepper. Serve veggies and pork on rice. Sprinkle with sesame seeds.
Recipe Notes
WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Use gluten-free cornflour, stock powder and soy sauce.
INGREDIENT SWAPS / NOTES: If you can’t find boneless diced pork, you could use pork rump or leg steaks and dice them yourself. I juiced fresh oranges for the orange juice, but you could use bottled orange juice if you prefer. Feel free to swap out the greens for other options (broccolini is good).
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.
