Thursday, September 27, 2012

Orange Glazed Pork Stir Fry with Cabbage, Pickled Green Tomatoes, and Radishes

Pork cooked via sous vide has multiple possibilities. This particular pork roast was cooked two days (12 hours at 143 degrees) ago and was hanging out in the 'fridge waiting to hit the hot pan. 

First the sauce: peel some orange rind and add to the pot with the juice of the orange. Add soy sauce, hot pepper flakes, ginger, and rice vinegar. Taste. If  it has too much bite, add some oil.  You could thicken with cornstarch but I prefer to keep it thin and allow the rice to absorb it before plating. 

Next the vegetables: saute onions, garlic, thinly sliced cabbage, and radishes. I tossed in a handful of diced pickled green tomatoes which added a vinegary kick to the overall dish. One the vegetables are cooked sufficiently place them aside.

Finally: the pork. Add the sliced pork to the hot pan. When the pork is brown, pour in the sauce and add the previously cooked rice. Stir until sauce is absorbed and plate. 

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