Spicy Orange Chinese 5 Spice Pork Steak Recipes

CHINESE FIVE-SPICE STEAK WITH ORANGES AND SESAME BROCCOLINI

Steps:

• Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
• Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
• Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15-20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
• Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
• Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

CHINESE FIVE SPICE PORK CHOPS

Steps:

• Arrange the pork chops in a single layer in a non-metallic baking dish.
• Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
• Using clean hands rub the mixture into the meat.
• Cover the dish with plastic wrap and chill for 2 hours.
• Preheat the oven to 325°C/160°F.
• Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
• Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

SPICY ORANGE-CHINESE 5 SPICE PORK STEAK

Steps:

• 1. NOTES: *This dish was created for my Instant Pot electric pressure cooker. The "17 minutes cook time" is the actual cook time once the pressure cooker comes up to pressure, which is about 20 minutes; it also requires the time for natural release...another 20 or so minutes. So the time from start to finish is more like an hour. ** If you can't find the packaged Orange Chicken sauce, you can use about a cup of jelly (orange marmalade mixed with a pepper jelly will give it a wonderful flavor). * True Orange can be ordered online from TrueLemon.com. They also have lime and grapefruit...all wonderful in dishes. *Use a bland rice, such as Jasmine, Basmati, or white, because a flavored rice may change the overall taste of the dish. *PLEASE use at least SOME chipotle powder, as it gives the dish a wonderful, smokey flavor which compliments the orange and the meat.
• 2. Remove steaks and place on cutting board.
• 3. Take each pork steak and cut it into palm-sized portions; trim most of the fat off, but keep some for flavor.
• 4. The steaks are usually "forefinger" width; cut them in half. This helps the steaks to cook for a shorter period of time.
• 5. Pour 3 cups of chicken broth into the Instant Pot. If using broth you've made, scrape the top layer (fat) off, and heat jelled broth to a liquid.
• 6. Whisk in ground ginger, Chinese five spice, True Orange (or the juice of an orange with its zest), and ground chipotle chili pepper. Taste and adjust flavor if needed.
• 7. Place steaks into IP and gently stir into the liquid, to (mostly) cover.
• 8. Lock the IP lid, and turn valve to seal position. Cook on high heat for 17 minutes; use Natural Release.
• 9. Remove meat from juice, and place in a large casserole dish.
• 10. Into the juice, mix ginger syrup, orange sauce package (or your jelly/jam/marmalade), and maybe a little more True Orange. Using the "Sauté" function, bring mixture to a boil; slowly whisk in cornstarch slurry and continue whisking until it thickens.
• 11. Pour sauce onto the meat; enjoy over cooked rice, pasta, quinoa, or couscous.