My Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle recipe, prep is key. It’s really important to have all your prep done in advance of starting this dish. I previously bought a 3-pound pork loin and divided it into 3 1-pound pieces. I wanted to make three completely different dishes using the same pork loin. This is the first of three really delicious and easy recipes.

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yields: 2 to 4 servings
Equipment: chef’s knife, large mixing bowl, 1 (12-inch) cast-iron skiller, 1 (8-inch) sauté pan, 2 (3-quart) saucepots, 1 (1-quart) sauce pot, foil, 1 (1-gallon) ziplock baggie

Ingredients For Jasmine Rice:
1 cup of Jasmine rice, uncooked and rinsed
2 teaspoons of olive oil
1 tablespoon of ginger, freshly grated
1 1/2 cups of chicken broth, unsalted
3/4 teaspoon of Kosher salt
1/2 yellow bell pepper, seeded and diced
2 tablespoons of green onions, thinly sliced on the bias for garnish
2 tablespoons of cilantro, finely chopped for garnish

Ingredients:
1 pound of a pork loin, thinly sliced
2 cups of soy sauce, low-sodium
2 cup of orange juice, no pulp
1 tablespoon of ginger, freshly grated
1 tablespoon of garlic, freshly grated
1 cup of light brown sugar, lightly packed
2 Fresno chilis, both seeded, 1 minced, 1 thinly sliced into rings for garnish
2 tablespoon of cornstarch
2 tablespoons of peanut oil (substitute Canola oil)
2 tablespoons of green onions, both white and light green parts
2 tablespoons of the green onion tops sliced on the bias for garnish

Start by placing the pork loin into the freezer for 30 minutes. This will ensure the pork will be easy to thinly slice.

Note: While the pork is in the freezer start by making the marinade and prepping the rice. In a large mixing bowl add the 1 cup of rice. Cover with cold water. As the water becomes cloudy, drain the water. Repeat this process until water runs clear.

In a small saucepot over medium heat, add low-sodium soy sauce, orange juice, freshly grated ginger, grated garlic, minced Fresno chili, and light brown sugar, stir to combine. Allow the marinade to reduce by half, around 20 minutes. Allow the mixture to cool completely before whisking in the cornstarch. Continue to whisk until cornstarch is totally dissolved.

After 30 minutes, remove the pork from the freezer. Using a sharp chef’s knife thinly slice (as thin as possible) the pork loin, transferring the slices into a large ziplock baggie.

Pour half of the cooled marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside. Start the rice for this dish.

Directions For Jasmine Rice:
In a medium saucepan over medium-high heat bring the chicken broth to a hard boil. Add 1 teaspoon of olive oil,  Kosher salt, and grated ginger, stir to combine. In another medium-size saucepan over low heat add the rinsed Jasmine rice as seen above. Pour the hot chicken broth over the rice. Cover tightly with foil. Place the lid securely on top of the foil. Simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from the heat and fluff with a fork. Garnish with green onions and cilantro.

While the rice is cooking, in a small sauté pan over medium-high heat, add 1 teaspoon of olive oil, the diced yellow peppers, and a pinch of Kosher salt. Cook for 2 to 3 minutes or until the diced peppers soften then turn off the heat.

Add the sautéed peppers and sliced green onions to the rice, again fluff with a fork to combine. Cover to keep warm.

Preheat a cast-iron skillet over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork to the skillet. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork (dicard the marinade) and repeat. Add the first batch of seared pork slices back into the cast-iron skillet. Pour the marinade, reserved from earlier, over the pork, toss to coat. Bring the sauce up to temperature while tossing, 1 to 2 minutes. Remove the wok and turn off the heat.

Finish by adding the green onions, and sliced Fresno chili rings to garnish.

To serve, ladle a good helping of the cooked Jasmine rice into the bottom of a serving bowl. Spoon the stir-fry over the top. Garnish with a few of the chili rings and a sprinkle of green onions. Serve hot.

There you have it, my Orange Glazed Pork Stir-Fry.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/