One of the favorite components of this food blog is how effortless everything looks. When in reality, many of my recipes are a result of significant research, shopping and multiple rounds of testing. This one is no exception. All of the former versions were great, but didn’t quite hit my standards for flavor. It wasn’t until I discovered pork as the best foundation for the rich spicy orange sauce. Then I knew it was time to share it with the world.
Now that it is the beginning of yet another work week. I say lets start it off with a little spice! There will be no need to preheat the oven or plug-in any complicated gadgets. This meal is so easy to prepare, I guarantee it will be on your table before my next blog post.
- 1 ½ lbs. thick boneless pork chop, thinly sliced
- 1 Tbl. cornstarch
- ¼ cup fresh orange juice, about half an orange
- 2 Tbl. low-sodium soy sauce
- 2 Tbl. honey
- 1 Tbl. rice wine vinegar
- 1 ½ tsp. Asian chili sauce
- 2 Tbl. vegetable oil
- 1 Tbl. minced garlic
- 1/3 cup scallions, small chopped
- Toss corn starch and pork in a small bowl and set aside. Next, whisk together the orange juice, soy sauce, honey, rice wine vinegar, and Asian chili sauce until well combined. Set aside.
- On medium high, preheat the vegetable oil in a wok or pan with high sides. Stir-fry the garlic for 30 seconds. Do not let the garlic burn. Next, add the pork and stir-fry constantly for 3 – 5 minutes, or until fully cooked.
- Finally, add the liquid mixture and green onions; cook for 2 – 4 minutes or until the sauce thickens. Serve with brown rice and your choice of steamed vegetables.