Fried pork in orange crust with vegetables and cashews
4 servings
60 minutes
Fried pork in orange peel with vegetables and cashews is an exquisite dish with hints of Eastern gastronomy. The orange zest, absorbing sunny freshness, gives the meat a subtle sweet-sour spiciness, creating a harmony of flavors. Vegetables lightly fried to crispy tenderness complement the dish's texture, while cashews add creamy depth and a slight oiliness. The sauce made from orange juice, soy sauce, and hoisin ties all elements together, creating a rich aromatic balance. This dish is perfect for dinner with friends or family gatherings, awakening the appetite and providing pleasure with every bite. It is best served with fettuccine pasta that beautifully absorbs the sauce, enhancing the flavor.
1
In a bowl, mix the meat cut into medium pieces and orange zest.
- Beef tenderloin: 350 g
- Orange zest: 1 tablespoon
2
In a wok, heat 1 tablespoon of vegetable oil over medium heat. Add red pepper flakes, sliced onion, and diced red pepper. Sauté for 2-3 minutes. Add small broccoli florets and 3 tablespoons of water, cover, and cook for 1-2 minutes until the vegetables are tender but still slightly crisp inside. Transfer to a plate.
- Vegetable oil: 2 tablespoons
- Red pepper flakes: 0.5 teaspoon
- Onion: 1 head
- Red sweet pepper: 1 piece
- Broccoli cabbage: 2 glasss
3
Meanwhile, boil the pasta in boiling water until cooked.
- Fettuccine pasta: 250 g
4
In a small bowl, mix orange juice, soy sauce, and hoisin sauce.
- Orange juice: 2 tablespoons
- Soy sauce: 2 tablespoons
- Hoisin sauce: 1 tablespoon
5
Return the wok to medium heat and add the remaining oil. Add the meat and cashews and stir-fry for 2-3 minutes. Return the vegetables to the wok and add the orange juice mixture. Season with salt and pepper.
- Vegetable oil: 2 tablespoons
- Beef tenderloin: 350 g
- Cashew: 0.3 glass
6
Place the fettuccine on the plate and top it with meat and vegetables.
- Fettuccine pasta: 250 g