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A serving dish of crispy orange pork stir fry.

Crispy orange pork stir fry Hong Kong style

This crispy orange pork stir fry recipe is a fabulous twist on a classic dish featuring crispy battered pork smothered in a tangy orange-flavoured sauce. I've added sweet mandarin orange segments for an extra burst of flavour and combined onions and capsicum for a crunchy contrast. Quick to prepare, this dish is a unique and delicious way to enjoy pork.
Recipe by: Veronica
Main Course
Asian Inspired
Calories 359
Prep 15 minutes
Cook 20 minutes
Total Time 35 minutes
Servings: 4 people
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5 from 1 vote

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Equipment

  • Wok (with lid) OR
  • Large frying pan with lid
  • 2 Small bowls
  • Spatula
  • Serving dish

Ingredients

Pork

  • 1 pound / 450 grams pork fillet
  • 2 tablespoons cornflour
  • 1 small egg lightly beated
  • ¼ cup / 35 grams flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 4 tablespoons groundnut or other neutral-flavoured vegetable oil for frying

Sauce

  • 10½ ounces / 298 grams can mandarin orange segments separated into fruit and juice
  • 1 large onion peeled, quartered and separated into petals
  • 1 medium red pepper or capsicum deseeded and sliced
  • ½ teaspoon ginger paste
  • ½ teaspoon sesame oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine or sherry
  • 1 tablespoon cornflour

Garnish

  • 1 tablespoon freshly chopped coriander optional

Instructions

  • Cut the pork into 1-inch cubes and combine it with the egg and cornflour. Set it aside to marinate while you prepare the rest of the vegetables.
    1 pound / 450 grams pork fillet, 2 tablespoons cornflour, 1 small egg
  • Peel the onion and cut it into quarters. Separate the quarters into individual petals. Remove the seeds and membranes from the capsicum and cut it into 1-inch pieces.
    1 large onion, 1 medium red pepper or capsicum
  • Combine all the sauce ingredients in a jug and then top up the jug with water to make one cup of sauce. Stir well to combine, then set aside until needed. Note - use only the juice from the oranges for this step.
    10½ ounces / 298 grams can mandarin orange segments, ½ teaspoon ginger paste, ½ teaspoon sesame oil, 2 tablespoons dark soy sauce, 2 tablespoons Shaoxing wine or sherry, 1 tablespoon cornflour
  • Combine the flour, salt, pepper and paprika in a small bowl and use it to coat the pork.
    ¼ cup / 35 grams flour, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon paprika
  • Heat the oil in a wok or frying pan until hot, and fry the pork for 3 to 4 minutes per side until brown and crispy on the outside, and cooked through. Transfer the pork to a plate lined with paper towel.
    4 tablespoons groundnut or other neutral-flavoured vegetable oil
  • Tip all but one tablespoon of oil out of the pan and fry the onions and red pepper in the same pan on moderate heat until they have softened. This should take 4 to 5 minutes.
  • Pour the prepared sauce into the pan with the onions and add the orange segments. Stir over moderate heat until the sauce has thickened.
  • Add the pork back to the pan and stir to coat it with the sauce. Leave on low heat until the pork has heated through.
  • Transfer the pork to a serving dish and optionally garnish with freshly chopped coriander. Serve with rice and freshly steamed broccoli.
    1 tablespoon freshly chopped coriander

Notes

Recipe tips
  • Leave the pork to marinate in the egg and cornflour mixture for at least 15 minutes. The alkalinity of the cornflour will cause the protein in the meat to start to break down; consequently your pork will become even more tender.
  • When coating the pork with the seasoned flour place a few pieces of pork in the dish of flour and then use a fork to turn it over until the pork is well coated.
  • Allow the egg mixture to drip off the pork before adding it to the flour. Don't tip all the pork and egg mixture into the flour in one go, or you will end up with a sticky mess.
  • Don't use too much oil when frying the pork - you will need just enough to cover the base of the wok.
  • When I'm softening the onion and red pepper I like to keep the heat quite low and cover the pan with a lid to allow the onions and pepper to steam. You don't want them to brown, just soften.
  • Stir the prepared sauce before adding it to the pan so that any cornflour that may have settled on the bottom of the jug can be combined.
  • If the sauce doesn't thicken sufficiently (which is unlikely) you can thicken it with a teaspoon of cornflour dissolved in a tablespoon of water.
  • Serve the finished dish immediately. The coating on the pork will absorb the sauce and lose its crispness the longer it stands.
 
Nutrition does not include any  rice or side dishes that you may serve with the pork.

Nutrition

Calories - 359kcal | Carbohydrates - 30.8g | Protein - 26.4g | Fat - 14.3g | Saturated Fat - 2.7g | Cholesterol - 153mg | Sodium - 748mg | Potassium - 222mg | Fiber - 2.4g | Sugar - 13.1g | Vitamin D - 9µg | Calcium - 32mg | Iron - 3mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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