5-Spice Pork Stir Fry With Mandarin Oranges

⏱ 140 mins 🍽 4 serving(s) 🏷 Pork

This recipe features a pork loin roast first glazed with a homemade peach barbecue sauce and roasted. The cooked pork is then sliced and stir fried with crisp vegetables in a tangy soy and orange sauce, seasoned with Chinese five spice. It is served over white rice and garnished with mandarin orange segments and roasted peanuts for a complete meal. The entire process takes around 140 minutes to prepare and cook.

5-Spice Pork Stir Fry With Mandarin Oranges

Ingredients

  • 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
  • 2 1/2 lbs boneless pork loin roast
  • kosher salt and black pepper
  • 1/4 cup low sodium chicken broth
  • 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 garlic cloves, minced
  • 1 cup mandarin orange, supremes
  • 4 scallions, thinly sliced on the diagonal
  • roasted peanuts, for serving
  • mandarin orange, for serving (optional)

Method

  1. Begin by making the pork and peach barbecue sauce.
  2. Heat your oven to 400 degrees F. Place the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger into a food processor or blender and combine them.
  3. Use paper towels to pat the pork dry, then season it generously with salt and pepper. Set aside roughly 2 cups of the peach barbecue sauce. Position the pork fat side up on a rack placed over a heavy roasting pan. Brush the remaining sauce over the pork and pour the stock into the base of the pan.
  4. Roast the pork for about 1 hour, until a meat thermometer shows 140 degrees F in the thickest part. Move the pork to a baking sheet and let it rest for 10 minutes. Keep 1 1/4 pounds of the pork for the stir fry.
  5. Take the rack out of the roasting pan and put the pan on the stove. Whisk in the reserved barbecue sauce, scraping the pan bottom to mix in the browned bits. Let it cook for about 10 minutes until it thickens slightly.
  6. Now prepare the stir fry components.
  7. Cook the white rice following the directions on its package.
  8. Pour 2 tablespoons of sesame oil into a small saute pan and warm it until it shimmers. Remove from the heat, stir in the five spice powder and allow it to cool completely.
  9. In a separate small bowl, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch.
  10. Cut the reserved pork into rounds about 1/4-inch thick, then slice these into strips roughly 1/2-inch wide. Put the pork strips in a bowl and toss them with the cooled sesame oil and five spice mixture.
  11. Heat the last tablespoon of oil in a large skillet or wok until very hot. Add the snow peas, onions and bell peppers and stir fry for about 1 minute until they start to soften. Mix in the ginger and garlic and cook for another minute. Finally, add the seasoned pork, the soy-vinegar sauce and the scallions. Cook for 1 to 2 minutes until the pork is heated through.
  12. Continue cooking for another 1 to 2 minutes until the sauce thickens. Remove from the heat and give everything a final stir. Serve the stir fry over the cooked rice, topped with roasted peanuts and mandarin oranges if you like.

Nutrition (per serving)

Sodium2153000 mg

Recipe details

CategoryPork
AuthorGenius Kitchen