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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Blood Orange Margarita Chicken Topped With Fried Shallots

 

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For this recipe, I asked my butcher to please take the bone out but leave the skin on the chicken. When the chicken roasts, having the skin on will help to keep the chicken really moist.

First, I needed to give the chicken a flavorful spa treatment. I marinated the chicken using a mixture of blood orange juice, fresh lime juice, and Tequila. This is my Blood Orange Margarita Chicken Topped With Fried Shallots.

Blood Orange Margarita Chicken Topped With Fried Shallots

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Orange Glazed Pork Stir-Fry

Orange And Soy Glazed Stir-fry.jpg

My Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle dish, 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.

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Onions and Peppers

Chicken Broth

Jasmine Rice (2)

Jasmine Rice (1)

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2018-02-04 09.16.13

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2018-06-20 16.20.38

Wok

Orange And Soy Glazed Pork Stir-fry

Orange And Soy Glazed Stir-fry

 

 

 

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, Wok, 10-inch sauté pan, 2 3-quart saucepots, foil, 1-gallon ziplock baggie

Ingredients For Jasmine Rice:
cup of Jasmine rice, uncooked
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

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 heaping tablespoons of green onions, sliced on the bias for garnish

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

Tip: While the pork is in the freezer make the marinade and rice.

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 marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside, then start the rice for this dish.

In a medium saucepan over medium-high heat bring the unsalted 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.

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 until the diced peppers have softened 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 wok over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork (discard the marinade) to the wok. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork and repeat. Add the first batch of seared pork slices back into the wok. 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 Orange Glazed Pork Stir-Fry over the top. Garnish with a few of the chili rings and a sprinkle of green onions. Serve hot.

 

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