Pork with tangerines and chili sauce
4 servings
35 minutes
Pork with mandarins and chili sauce is an exquisite dish of French cuisine that embodies a harmony of flavors and aromas. Sweet, juicy mandarin segments sautéed with tender pork create a unique fruity note that elegantly complements the spicy chili sauce. Sesame oil adds a light nutty touch to the dish, while fresh ginger adds zest. The five-spice mix—a traditional Chinese component—enhances the depth of flavor, bringing warmth and complexity. Pak choi salad not only adds freshness and crunch but also balances the dish. This dish is perfect for a romantic dinner or festive gathering, surprising guests with its unconventional combination of ingredients and delightful aroma. The blend of spices and fruity tang makes it unforgettable.
1
Cut the pork tenderloin into strips, place in a bowl. Add salt, pepper, starch, and mix.
- Pork tenderloin: 500 g
- Cornstarch: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Heat a tablespoon of sesame oil in a non-stick skillet, add grated ginger and sauté for 30 seconds while stirring. Add pork and fry for about 3 minutes. Then add mandarin segments (cut with the skin on), mix and hold on heat for 30 seconds. Pour in chili sauce, soy sauce, and add five-spice mix. Bring the liquid to a boil and cook for a minute.
- Sesame oil: 2 tablespoons
- Fresh ginger: 10 g
- Pork tenderloin: 500 g
- Mandarins: 4 pieces
- Chili sauce: 40 ml
- Soy sauce: 2 tablespoons
- Chinese five-spice powder: 0.3 teaspoon
3
Add the remaining sesame oil, toss in the halved pak choi, and cook everything together for 1-2 minutes. Season with salt and pepper, transfer to a plate, and sprinkle with chopped green onions.
- Sesame oil: 2 tablespoons
- Pak choi (bok choy): 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 5 stem
