Recipe for 5-Spice Pork Stir Fry with Mandarin Oranges by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 5-Spice Pork Stir Fry with Mandarin Oranges. This dish qualifies as a Intermediate level recipe. It should take you about 2 hr 20 min to make this recipe. The 5-Spice Pork Stir Fry with Mandarin Oranges recipe should make enough food for 4 servings.

You can add your own personal twist to this 5-Spice Pork Stir Fry with Mandarin Oranges recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 5-Spice Pork Stir Fry with Mandarin Oranges recipe.

Ingredients for 5-Spice Pork Stir Fry with Mandarin Oranges

• 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
• 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 5-Spice Pork Stir Fry with Mandarin Oranges

1. 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.
2. 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.
3. 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.
4. 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.
5. For the stir fry: Cook the rice according to the package directions.
6. 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.
7. Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
8. 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.
9. 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.
10. 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.

Cookware for your recipe

You will find below are cookware items that could be needed for this 5-Spice Pork Stir Fry with Mandarin Oranges recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Asian
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Mandarin Orange Recipes
• Peach Recipes
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Rice Recipes
• Main Dish
• Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.