Servings: 4 entree
Ingredients:
Pork:
1 lb. pork loin, trimmed
8 pieces fresh peeled lychee nuts
Seasoning A:
1/4 tsp. salt
1 tsp. sugar
1 tbsp. dark soy sauce
1 tbsp. rice vinegar
3 tbsp. Culinary Traditions™ Lychee, thawed
1 tbsp. cornstarch
Seasoning B:
1 tbsp. Culinary Traditions™ Blood Orange Concentrate, thawed
2 tsp. Culinary Traditions™ Black Currant, thawed
1/4 cup freshly squeezed orange juice
2 tsp cornstarch
1 tsp peanut oil
salt and pepper to taste
Directions:
Trim the pork into 2" pieces. Marinate in Seasoning A for 1 hour.
Heat a saute pan with oil. Add the pork and seasonings mixture and cook through. Set aside.
In a second saute pan, whisk the cornstarch and peanut oil into a paste then stir in remaining ingredients from Seasoning B. Simmer over medium heat, whisking continually, until sauce boils and thickens.
Add the pork loin and lychee nuts to pan and cook over high heat until all ingredients are hot.
Serve.
Ingredients:
Pork:
1 lb. pork loin, trimmed
8 pieces fresh peeled lychee nuts
Seasoning A:
1/4 tsp. salt
1 tsp. sugar
1 tbsp. dark soy sauce
1 tbsp. rice vinegar
3 tbsp. Culinary Traditions™ Lychee, thawed
1 tbsp. cornstarch
Seasoning B:
1 tbsp. Culinary Traditions™ Blood Orange Concentrate, thawed
2 tsp. Culinary Traditions™ Black Currant, thawed
1/4 cup freshly squeezed orange juice
2 tsp cornstarch
1 tsp peanut oil
salt and pepper to taste
Directions:
Trim the pork into 2" pieces. Marinate in Seasoning A for 1 hour.
Heat a saute pan with oil. Add the pork and seasonings mixture and cook through. Set aside.
In a second saute pan, whisk the cornstarch and peanut oil into a paste then stir in remaining ingredients from Seasoning B. Simmer over medium heat, whisking continually, until sauce boils and thickens.
Add the pork loin and lychee nuts to pan and cook over high heat until all ingredients are hot.
Serve.
Recipe Type: Authentic
Author: Executive Chef Nick Wong
Restaurant: Tommy Toy's Restaurant, San Francisco, CA
Source: http://www.perfectpuree.com/holidays/recipes/bloodorange_crispypork.php