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Orange Glazed Pork

Crispy bite-sized pork coated with sweet and tangy orange sauce

Difficulty Medium
Time 40 min
Servings 6
Ingredients 10
Steps 9
Orange Glazed Pork
Cuisine not specified Updated 4/7/2015

Ingredients

Measured from the catalog payload.

  • 2 lbs pork shoulder cut into small cubes
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cornstarch
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 cup green onion finely chopped
  • 1 cup brown sugar
  • 3/4 cup water
  • 2 cups cooking oil

Instructions

9 cooking steps

  1. Sprinkle salt and ground black pepper all over the pork. Toss the pork to distribute the seasoning. Let it stay for 20 minutes.
  2. Meanwhile, heat the oil in a cooking pot.
  3. Once the oil becomes hot, dredge the pork in cornstarch then deep fry for 5 to 8 minutes or until the color turns golden brown and the texture becomes crisp.
  4. Remove the cooked pork from the cooking pot. Place in a large mixing bowl. Set aside.
  5. Make the orange glaze by combining water, vinegar, and soy sauce in a saucepan. Stir and let boil.
  6. Add the garlic powder and brown sugar. Stir and cook until the liquid reduces in half.
  7. Pour the glaze all over the pork. Toss to coat the pork completely.
  8. Transfer to a serving bowl. Sprinkle the chopped green onions on top.
  9. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Pork No tags Public recipe Revision 1

Recipe notes

  • Pork shoulders – Pork shoulder has a good balance of lean meat and fat, making it perfect for this Orange Glazed Pork recipe. I recommend not using other cuts like pork belly or loin. Pork belly is fattier and may result in a richer dish, while pork loin is leaner and could turn out drier if not cooked carefully. Pork shoulder strikes the ideal balance for this recipe.
  • Alternative to cane vinegar – But first, I highly recommend cane vinegar in this recipe! But if you really can’t find one, apple cider vinegar has a fruity tang that might complement the orange glaze. Replace cane vinegar in a 1:1 ratio, but you might want to add a pinch of sugar to mimic the sweetness of cane vinegar.
  • Use high-heat oil – Choose oils with a high smoke point, like vegetable or canola oil, for frying. Both oils have a smoke point of around 400°F (204°C). They’re suitable for high-heat cooking methods like frying, as it can handle the temperature without breaking down or producing smoke.