With tender meat in a tangy, subtly sweet, thick and sticky glaze, this is a secret best kept to yourself. You can impress your friends and family with this sticky orange ginger pork for a weeknight meal or a special occasion dinner party, but don’t let on just how simple and easy it is to make.
sticky orange ginger pork
- 2 x 450g Ritchies pork fillets, trimmed.
for the glaze
- 1 tablespoon sesame oil
- 2 teaspoons cornflour
- 2 large oranges
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons light soy sauce
- 1 tablespoon sesame seeds
- sea salt and freshly ground black pepper
- 2 spring onions, sliced
sticky orange ginger pork method
Preheat oven to 200oC.
In a medium ovenproof frying pan, on a medium high heat, add the sesame oil and seal the pork fillets, turning continually until lightly browned. Transfer to the oven for about 20 minutes.
While the pork fillets roast, make the glaze. Use a vegetable peeler to thinly peel (without white pith) one of the oranges. Then cut the peel into a very fine julienne (fine strips). Juice both oranges and strain the juice. In a medium bowl, add the cornflour, then slowly stir in a small amount of orange juice until smooth, then add the rest. Add the julienned orange peel, honey, ginger, soy and sesame seeds. After about 20 minutes (the pork should start to feel slightly firm to the touch), remove the frying pan from the oven and generously season the fillet with salt and pepper. Place the fillet onto a plate and cover with foil and allow to rest for about 10 minutes.
On a medium heat, add the glaze to the pan with the juices from the pork, stirring occasionally until the sauce thickens. Use tongs to roll the pork fillets in the sauce. Slice into thick medallions and serve with steamed green vegetables and rice or noodles.
Serves: 4. Preparation: 10 minutes. Cooking time: 35 minutes.