Orange Pork With Watercress Rice Recipes

ORANGE PORK WITH WATERCRESS RICE

Steps:

• Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.
• Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.

BALSAMIC PORK WITH WATERCRESS

Steps:

• Grate the zest from 1 orange, then segment the flesh (see Here to help, p23). Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
• Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
• Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.

QUICK ORANGE PORK STIR FRY

Steps:

• Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
• Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
• Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

BAKED ORANGE PORK CHOPS WITH RICE

Steps:

• Sprinkle salt and pepper over pork chops and brown in skillet with oil.
• Sprinkle uncooked rice into a greased 7x11 inch baking dish.
• Add orange juice.
• Arrange pork chops over rice.
• Add ginger to the can of soup, stir, and pour over the pork chops.
• Sprinkle walnuts over the tops of pork chops.
• Cover and bake at 350 degrees Fahrenheit for 25 minutes.
• Uncover and bake 10 minutes longer, or until rice is tender.
• ENJOY !

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.