Pork, and Sumo Mandarin Sweet and Sour
User Reviews
5
-
Servings
2
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Course
Main Course
Pork, and Sumo Mandarin Sweet and Sour
Description
The recipe begins by rubbing pork cutlets with salt and Chinese five spice before searing them in olive oil to develop a golden crust. After initial cooking, the cutlets are transferred to the oven to finish cooking gently. Meanwhile, the sauce is prepared by sautéing onion and garlic, then simmering together beef stock, freshly squeezed Sumo mandarin juice, grated ginger, apple cider vinegar, and a pinch of white sugar.
Snow peas are briefly steamed in the sauce until just tender yet still crunchy and bright green, then combined with fresh segmented Sumo mandarin fruit and chopped coriander tossed through the pan. The rested pork cutlets can be sliced and served alongside or atop the vibrant medley, blending savory, sweet, sour, and fragrant notes.
This approach blends aromatic five spice pork with the natural sweetness and acidity of the Sumo mandarin, balanced with the crisp freshness of snow peas and the warmth of ginger and garlic. The dish reflects a fresh take on sweet and sour concepts.
Ingredients
- 2 pork cutlets
- 1 teaspoon Chinese five spice
- 1/2 teaspoon salt
- 40 ml olive oil 2 Tablespoons
- 12 whole snow peas
- 4 prigs Coriander
- 190 ml Sumo Mandarin juiced 3/4 cup
- 190 ml beef stock 3/4 cup
- 1 whole Sumo Mandarin filleted
- 1 teaspoon ginger finely grated
- 1 clove garlic very small
- 200 gm onion cut into fine strips
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1 pinch white sugar or to taste
Instructions
- Mix the salt and spice together and rub this onto both sides of the cutlets. set aside
- Prepare the juice and mandarin segments, chop 1/2 the coriander and set aside the onion, garlic and snowpeas.
- Heat a deep frypan till hot and add 1 Table spoon of olive oil and the pork cutlets and sear till golden on both sides. Put the cutlets onto a baking sheet or tray and put into the oven for 10 minutes.
- Meantime, wipe the majority of the fat out of the pan and heat again adding olive oil if necessary. Saute the onion and garlic till it starts to soften.
- Mix the stock, juice, ginger, vinegar and sugar then add to the frypan. Simmer for 2 minutes. Taste and add salt if necessary. (don't reduce too much)
- Take the cutlets out of the oven and rest.
- Add the snowpeas and leave over the heat tossing a little,only till the snow peas are just steamed and still crunchy and green then toss through the Sumo mandarin segments and mix with the sauce.
- Add some chopped coriander to the sauce and serve with extra sprigs
- Spoon the sauce and the mandarins over the pork.
- I served mine with some shards of pork crackling and rice.
User Reviews
Overall Rating
5
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