Mandarin Pork Roast Recipes

THE MAFIA COOKBOOK'S MANDARIN PORK ROAST

Steps:

• Preheat oven to 325 degrees.
• Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.
• Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).
• Drain oranges, reserving the liquid. Set oranges aside.
• Place orange liquid, brown sugar, vinegar, chicken bouillon cube, soy sauce, cornstarch, and water in saucepan. Cook, stirring, over medium heat until smooth and thickened.
• Remove from heat and stir in onion, green pepper, and oranges.
• Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.
• Slice pork and serve with sauce.
• Serves 14-16.

ASIAN MANDARIN PORK

Steps:

• Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.;

MANDARIN PORK STIR-FRY

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.

MANDARIN PORK

Steps:

• Combine ingredients for marinade in a shallow dish.
• Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
• Mix together sauce ingredients in a small bowl and set aside.
• Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
• Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
• Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
• Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
• Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
• Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
• Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
• Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
• Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
• Serve with hot steamed rice.

MANDARIN PORK ROAST

Steps:

• 1. Trim excess fat from roast; sprinkle roast with salt, pepper and garlic powder.
• 2. Spread mustard over roast; place in a large dutch oven.
• 3. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
• 4. Drain mandarin oranges, reserving liquid; set oranges aside.
• 5. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened.
• 6. Remove from heat; stir in oranges, onion and green pepper.
• 7. Spoon sauce over roast.
• 8. Bake uncovered at 400 degrees for 30 minutes, basting occasionally.
• 9. Slice pork and serve with warm pan drippings.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.