MANDARIN PORK
I often serve this pork with fried rice and Chinese-style vegetables. It also makes a great appetizer by itself. Folks have fun dipping the nuggets into the two homemade sauces.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. , Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.
Nutrition Facts :
MANDARIN PORK STIR-FRY WITH SESAME NOODLES
When the budget is tight try dressing up leftovers and serving as a stir-fry over ramen noodles. This can be made with uncooked pork loin or with leftover pork. If using precooked pork you only need to reheat the pork with the other ingredients. This inexpensive recipe makes a delicious meal for a family of four or six. If serving to children you might need to adjust the Sambal Oelek accordingly.
Provided by PaulaG
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together soy sauce, cold water, cornstarch and Sambal olek; set aside.
- Coat a cool, nonstick wok with cooking spray. Preheat wok over high heat, then add 1 teaspoon oil. When the oil is hot, add pork strips and cook 3-4 minutes or until pork is browned and cooked through, stirring constantly. Remove pork from wok and set aside. If using leftover pork loin strips; skip this step and add the meat in only to warm after the vegetables are cooked.
- To the wok add the pepper strips, onions, garlic, carrot and cook 2-3 minutes or until vegetables are crisp tender, stirring constantly. Add mushrooms and cook an additional 2-3 minutes, stirring constantly.
- Return the cooked pork back to wok. Stir soy sauce mixture well and pour it over the ingredients in the wok; stir in the grated ginger. While stirring constantly, heat for 1 minute or until the sauce thickens and bubbles; add mandarin oranges and toss gently to coat.
- Cook the ramen noodles as per package directions, drain and toss with 2 teaspoons sesame oil.
- Serve stir-fry over the noodles and garnish with toasted sesame seeds.
Nutrition Facts : Calories 421.1, Fat 16.7, SaturatedFat 5.2, Cholesterol 32.3, Sodium 1064.7, Carbohydrate 50.2, Fiber 2.7, Sugar 15.4, Protein 20
5-SPICE PORK STIR FRY WITH MANDARIN ORANGES
Steps:
- 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.
5-SPICE PORK STIR FRY WITH MANDARIN ORANGES
Make and share this 5-Spice Pork Stir Fry With Mandarin Oranges recipe from Food.com.
Provided by Food.com
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- 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.
Nutrition Facts : Calories 1355.5, Fat 35.5, SaturatedFat 6.3, Cholesterol 181.4, Sodium 2153, Carbohydrate 183.7, Fiber 9, Sugar 92.5, Protein 74.7
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