Here's another quick and tasty meal for any day of the week. I still have leftover pork & bell pepper from my Stir Fried Pork with Bell Pepper & Onion recipe, with a little twist, another wonderful yet simple dish is created. I made a similar recipe with chicken before (without orange juice), and this recipe can be made without orange juice as well (if you don't happen to have them on hand).
Sauce:
1 tbsp vegetable oil
2 cloves garlic, minced
4 tbsp hoisin sauce
4 tbsp orange juice
zest of an orange (if available)
2 tbsp honey
1 tsp chili flakes (optional / adjust to taste)
1 tsp sesame oil
1 tbsp vinegar (I use mirin, can be white wine / cider vinegar)
salt & freshly crushed black pepper to taste
Meat:-
½ - 1 bell pepper (or a mix), cut into small pieces
250g pork loin, cut into thin slices
1 tsp powdered ginger (or a ½thumb size fresh ginger, grated)
½ tsp Chinese five spice power
2 tbsp flour + 2 tbsp corn starch + 2tbsp water, combined into a mixture in a small bowl
Method:-
1. Mix the pork with ginger powder, Chinese five spice powder and a bit of salt & pepper to taste. Set aside.
2. In a pot, heat oil. When oil is hot, add minced garlic and cook until garlic release its fragrant but not browned (else it might be bitter).
2. Add the rest of the ingredients and simmer until the sauce reduces to the consistency of a glaze. Set aside.
3. Heat oil (enough for deep drying) in a pot / deep fryer, coat marinated pork with the flour + cornstarch mixture. Drop into the hot oil & cook for about 2 - 3minutes until golden brown & crispy. Do not over crowd, fry in batches if you have to to get the nice crispy texture.
4. In a separate pan, heat up about 1 tbsp of oil, stir fry bell pepper until it's soft & slightly brown on some sides. Add in the previously made honey orange hoisin sauce, when the sauce is hot & bubbling, toss in the crispy pork.
5. Dish out & serve with steam rice.
Notes:-
1.. I use pork loin for this recipe but in reality, any cut of pork will do just fine for this dish
2. For a healthier version, skip the deep fry, just stir fry the pork with garlic and then add the sauce.
3. Bell pepper can be omitted, I just use them because I have them on hand; and if you don't want to use yet another pan to stir fry them, just add them into the sauce directly.
4. The crispy pork can also be served with the sauce separated, just dip the meat into sauce when eating.
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