Compilation: Best Pork Recipes | Andrew Zimmern

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener and potato starch is cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is more budget-friendly.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier while canned is often less expensive.

Prepare all ingredients: cut onions, bell peppers, and hot chilies; leave chilies whole for warmth.

Zest and juice an orange, using about 1/4 cup of juice.

Combine orange juice with orange preserves and sugar in a bowl to dissolve sugar.

Butcher 2 lbs of boneless pork shoulder, removing fat and sinew, and cut into bite-sized pieces.

Season pork with rice wine and soy sauce, then toss with potato starch until coated.

Let pork rest at room temperature for about 10 minutes.

Heat 2.5 to 3 cups of oil in a wok over low heat until it reaches 350°F.

Fry the pork in batches, ensuring not to crowd the pan, until crispy and cooked through.

Remove pork from oil and set aside, leaving about 2 tablespoons of oil in the wok.

Add prepared vegetables and pineapple to the wok, stir-frying briefly.

Combine the orange juice mixture with the soy mixture and add to the wok.

Return the fried pork to the wok, tossing everything together to coat in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens