Pork and Kumquat Stir Fry
This is another yummy recipe using kumquats. I had a pack in my fridge needed to be used. I looked around online for a good recipe and found one on Epicurious. It was a Chinese inspired stir fry with pork and used a delicious spice I don’t use very often. It used Chinese five spice powder- which includes a mixture of cloves, fennel, cinnamon, star anise and Szechuan peppers. Szechuan peppers have an interesting numbing effect to the tongue. The five spice powder has the same flavor and effect. It is a delicious way to make stir fries, stews and curries.
I started with center cut pork chops and marinated them in hoisin and oyster sauce. I then made a sauce with orange juice, chicken broth, rice vinegar and the five spice powder. The kumquats need to be halved and deseeded. I sprinkled some sugar on them to sweeten them further.
The stir fry was delicious. I served it brown rice and sauteed bok choy. My daughter ate the dish but didn’t care for the little oranges… so, we kept them aside and went on with the evening….
- 1 pound center cut pork chops, sliced into ½ inch strips
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Add the pork onto a medium bowl. Add the hoisin sauce, oyster sauce and cornstarch into a small bowl and mix well. Add the sauce to the pork and mix well. Marinate for 2 to 3 hours.
Sauce
- ½ cup orange juice
- ½ cup chicken broth
- 1 teaspoon rice vinegar
- 2 teaspoons Chinese five spice powder
Mix the orange juice, chicken broth, rice vinegar and five spice powder in a small bowl. Keep aside.
- 1 cup kumquats, halved lengthwise, seeded
- 1 tablespoon sugar
Add the kumquats to a small bowl. Add the sugar and mix well. Let the kumquats sit for 2 to 3 hours, stirring every half hour.
- 2 tablespoons extra light olive oil
- 2 medium shallots, sliced
- 1 inch fresh ginger, minced
- ½ cup fresh cilantro, chopped
Heat a wok like saucepan with the oil. Add the pork slices and saute on high heat for 2 to 3 minutes. Add the shallots and ginger and saute on high heat for 2 to 3 minutes. Add the sauce and bring to a boil. Add the kumquats and mix well. Cook for 4 to 5 minutes on medium heat. Check for seasonings and garnish with cilantro. Serve with coconut rice.
