Asian Orange-Fried Pork with Braised Greens
Local, pastured pork cutlets are marinated with sesame oil, ginger, garlic, green onions, fresh oranges and coriander before being quickly fried in chili oil and served over braised greens..
Asian Orange-Fried Pork with Braised Greens
Recipe serves 2
For the Chili Oil
8-10 small dried red chilies
1/3 cup unroasted organic peanut oil
1 1/2 tablespoons unrefined organic sesame oil
1 clove garlic, peeled
Remove stems and seeds from chilies, then toast in a dry, hot skillet until fragrant, about 30 seconds per side. Transfer to the bowl of a food processor and pulse into flakes. Pour into a bowl and set aside.
Heat peanut oil and garlic in a heavy skillet over medium heat just until the 1st wisp of smoke appears. Remove pan from heat and allow to cool to about 230 degrees. Pour over pepper flakes and allow to cool 15 minutes. Stir in sesame oil, cover and allow to stand 2 hours before straining into a clean jar and transferring to the refrigerator for up to a month.
For the Marinade
1 fresh orange, peeled, sectioned, seeded and chopped
1 1/2 teaspoons coriander seeds
1/4 cup sesame oil
1 tablespoon tamari
1/3 cup fresh orange juice
1 teaspoon freshly-grated ginger
1/2 teaspoon fresh garlic, minced
1/2 teaspoon coarsely-ground Szechuan pepper
1 teaspoon white sesame seeds
1 tablespoon fresh cilantro, chopped
2 stalks Louisiana shallots or green onions, sliced
2 tablespoons red bell pepper, chopped
2-4 pastured pork cutlets, about 3 oz each
Combine all ingredients in a bowl, taste and adjust to your liking. Add pork cutlets, toss to cover and refrigerate 4 hours.
To Prepare
Allow the pork to come to near room temperature, then heat a tablespoon of chili oil in a heavy skillet over medium heat until it shimmers. Remove pork from marinade, brushing away as much of it as you can before slipping it into the hot oil. Sear about 5 minutes per side, until just cooked through. Transfer the pork to a side dish, wipe out the pan and add the solids from the marinade bowl. Fry until softened, about 2 minutes. Push the fried food aside, tilt the pan and add fresh greens. Braise until wilted, about 30 seconds.
To serve, place wilted greens in the center of a serving plate, place fried pork over the top and dress with the orange mixture. Serve with red chili sauce if desired.
Kimi @ The Nourishing Gourmet said,
January 5, 2010 at 8:30 pm
Hello! This sounds delicious!
Ren said,
January 5, 2010 at 8:41 pm
Hi, Kimi! Just getting back into the groove after the holidays.. Thanks and Happy New Year!
Raine Saunders said,
January 6, 2010 at 6:32 pm
This recipe looks great! I’m still learning to a great extent about cooking, especially things outside my comfort zone. I think this is one of them. That’s why there’s all the more reason to try to make it – especially now that I have a freezer full of pasture-raised pork just asking to be made! Thanks Ren. :) Great site, by the way.
Ren said,
January 6, 2010 at 7:14 pm
Thank you, Raine! I love that I can do Asian-style using all local (Texas) food :-)
Kristi Rimkus said,
January 6, 2010 at 11:08 pm
Oh my gosh! Sounds and looks delish! I’ve saved your recipe. Thank you!
Ren said,
January 7, 2010 at 7:53 am
Thank you, Kristi!
Sustainable Eats said,
January 10, 2010 at 2:03 am
I’ve got a pack o’ chops in the freezer with an “I heart Ren” stamp on them. Thanks for the idea!