5-Spice Pork Stir Fry with Mandarin Oranges

Total Time:
2 hr 20 min
Prep:
40 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Roast Pork with Peach BBQ Sauce:
  • 4 cups peaches, peeled and sliced
  • 1 cup brown sugar
  • 2/3 cup ketchup
  • 2/3 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • One 2 1/2-pound boneless pork loin roast
  • Kosher salt and cracked black pepper
  • 1/4 cup low-sodium chicken stock
  • Stir Fry:
  • 2 cups white rice
  • 3 tablespoons sesame oil
  • 2 teaspoons Chinese five-spice powder
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons orange juice
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 cup trimmed snow peas
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 cup mandarin orange supremes
  • 4 scallions, thinly sliced on the diagonal
  • Roasted peanuts, for serving
  • Mandarin oranges, for serving, optional
Directions
  • 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.

  • 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.

  • 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.

  • 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.

  • For the stir fry: Cook the rice according to the package directions.

  • 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.

  • Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.

  • 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.

  • 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.

  • 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.


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