December 18, 2010

Stir-Fried Pork Loin cubes with Balsamic vinegar and Orange reduction

This turned out so good! I pretty much followed the recipe as described here except I had to scale up, since I had twice the amount of pork and I also added some onions. I also did it in a cast iron pan, since I don't have a wok, and it still turned out really tasty!

5 pork loin chops, boneless, chopped into 1/2 inch cubes.
2 orange bell peppers, chopped into cubes.
2 white onions, peeled and sliced into strips.
3-4 garlic cloves.
2 oranges, juiced

1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp freshly squeezed orange juice
1/4 inch piece ginger, smashed
2 tsp olive oil
1/2 tsp corn starch (or 1 tsp flour if you don't have corn starch)

Glazing sause:
3 tsp balsamic vinegar
juice of 2 oranges, freshly squeezed
1 tsp brown sugar

Method is exactly as described in the recipe that I found on the web:

1. Rinse pork chops, pat dry and cut into 1/2 inch cubes. Put in a bowl and add the marinade ingredients EXCEPT THE FLOUR. Mix well, cover with clear foil and put in fridge for ~ 1 hour.
2. Once the meat is done marinating, heat some olive oil in a pan and saute the garlic for ~ 2 min.
3. Then add the flour to the meat, mix well and transfer the pork into the pan. Cook on medium heat until done. Can season with additional black pepper and some cayenne pepper. Then remove the pork from the pan and set aside.
4. Saute the onions and peppers briefly in the pan with whatever oil was left from the meat. Then pour the glazing sauce and stir constantly until it gets reduced to about half the original volume.
5. Put the pork back in the pan and cook for ~ 5 more minutes or until the glaze is nice and thick.
6. Serve with rice or with mashed potatoes and enjoy!

p.s. When I ate this with mashed potatoes, the flavor reminded me of "vinen kebab"! Yummy!

1 comment:

  1. I like the ways you get around with things, smart! If I have a larger cast iron pan, I would also use it for cooking mine. Thanks for advising me that you have enjoyed this dish.
    Merry X'mas!