Monday, February 28, 2011

Crispy Orange Pork and Veggies over Rice

I wanted to make pork tonight and I wanted a Asian flair. I found a crispy orange beef recipe and I decided to change it up a bit and make it into a new crispy orange pork recipe!

3-4 large pork chops, thinly sliced(really depends on how big a meat eater you are, you can go more or less if you wish)
1/3 cup cornstarch
1 tsp seasoned salt
1/2 tsp garlic powder

1 cup long grain brown rice(or white if you prefer)
2 cups water

1/3 cup orange juice concentrate
1/2 cup rice vinegar
5 TB white sugar
2 TB soy sauce
1 tsp salt
(add in red pepper flakes for a kick if you want)

Oil for Frying

2 tsp orange zest
1 TB fresh ginger, minced
2 cloves garlic, minced

Broccoli Florets and Sliced Carrots(the amount of veggie and the sizes you chop to are to your tastes, add in others as you see fit!)

Start your rice boiling in water over medium heat, brown rice will take around 50-55 minutes, white takes about 20 or so

Mix Sauce ingredients and set aside to mingle

Heat Oil in a fryer or large wok over medium high heat

In a plastic bag combine cornstarch garlic powder and seasoning salt. Add sliced pork and SHAKE WELL to coat(you may have to do it in batches to ensure even coating)

Tap off excess and place the coated pork in hot oil(again in batches if necessary) and fry until it is golden brown.

Drain on paper towels.

Drain all but 1 TB oil from the wok(or if you have used a fryer heat 1 TB  over medium high heat), add in zest , ginger and garlic and cook until fragrant. Add in veggies and stir fry until tender crisp.

Add in sauce and boil until it is thickened slightly.
Add in pork, toss to coat and heat through.

Serve over Cooked Rice

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